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
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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