Banana, coconut and caramel pavlova
- May 2015
- Serves 10-12
- Hands-on time 25 min, oven time 1½ hours, plus cooling
Passion fruit lifts the sweet combination of banana, meringue and caramel in this crowd-pleasing dessert recipe.
- 15.7g (9.9g saturated)
- 39.9g (39.4g sugars)
For 12 servings
- 5 large free-range egg whites at room temperature
- 300g caster sugar
- 300ml whipping cream
- 2 ripe bananas
- 4 passion fruit
- Handful large toasted coconut flakes
For the caramel sauce
- 100g caster sugar
- 75ml double cream
- 25ml unsalted butter
- Heat the oven to 200°C/180°C fan/ gas 6. Whisk the egg whites in a stand mixer or a large, clean bowl (see tips) until they form stiff peaks when the beaters are removed (this will take about 5 minutes). Gradually add the sugar, 1 tbsp at a time, and continue whisking until it has all been incorporated (this should take another 5 minutes or so).
- Line a large flat baking sheet with baking paper (see tips) and when the egg whites have formed a firm, glossy meringue, spoon the mixture onto the middle of the sheet. Using a spatula, flatten into a rough circle about 30cm wide.
- Put the baking sheet into the oven and reduce the temperature to 130°C/110°C fan/gas 1. Cook the meringue for 11⁄2 hours, then turn the oven off but leave the meringue inside until completely cool.
- Make the caramel sauce. Melt the 100g sugar over a medium heat in a small frying pan. Shake the pan occasionally to swirl the syrup and cook until it turns a deep golden colour. Take the pan off the heat, then carefully stir in the 75ml cream. Stir through the butter and add a generous pinch of sea salt. Set aside and keep warm (see Make Ahead).
- Whip the 300ml whipping cream until it forms soft peaks when the whisk is removed. Slice the bananas at a slight angle to give longer oval slices, then scoop the seeds/pulp from the passion fruit. Top the pavlova with the whipped cream, then scatter over the banana slices and spoon over the passion fruit. Drizzle with caramel sauce, then scatter with toasted coconut flakes.
It’s easiest to make this in a freestanding mixer with a whisk attachment. If you don’t have one, use a large mixing bowl and a handheld electric mixer.
Put a few drops of flavourless oil on the baking sheet, then top with the baking paper – the oil will secure the paper in place and make spreading the pavlova easier (step 2). Handle cooked pavlova gently.
Make the meringue base up to 2 days ahead and keep in an airtight container. Make the caramel sauce up to 5 days ahead and chill, covered. Reheat gently on the hob, then continue with step 5. Prep the fruit and assemble the pavlova just before serving.
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