Banana, peanut butter and caramel pavlova

Banana, peanut butter and caramel pavlova
  • Serves icon Serves 8-10
  • Time icon hands-on time 30 min, oven time 1 hour 30 min, plus 4-5 hours cooling

If you fancy something less traditional for a Christmas dessert, this banana pavlova comes sandwiched with peanut butter, whipped cream and caramel.

You can make the meringue up to 3 days in advance, meaning assembly can be a doddle on the big day!

Nutrition: per serving

Calories
519kcals
Fat
23.3g (11.5g saturated
Protein
6.8g
Carbohydrates
70.2g (68.9g sugars)
Fibre
0.3g
Salt
0.7g
Calories
519kcals
Fat
23.3g (11.5g saturated
Protein
6.8g
Carbohydrates
70.2g (68.9g sugars)
Fibre
0.3g
Salt
0.7g

Ingredients

  • 6 large free-range egg whites, at room temperature (see tip)
  • 360g caster sugar
  • ½ tsp white wine vinegar
  • 1 tsp cornflour
  • 2 ripe bananas
  • Icing sugar to dust

For the peanut brittle

  • 300g caster sugar
  • 100g roasted, unsalted peanuts, chopped
  • 1 tsp Maldon sea salt flakes

For the peanut butter cream

  • 300ml double cream
  • 50g smooth peanut butter
  • 1 tbsp icing sugar

You’ll also need

  • 3 large baking sheets lined with reusable non-stick liners
  • electric mixer

Method

  1. Heat the oven to 200°C/180°C fan/gas 6. Whisk the egg whites in a large, clean mixing bowl using an electric mixer until stiff peaks form when the beaters are lifted (3-4 minutes). Gradually add the caster sugar, 1 tbsp at a time, whisking well after each addition, bringing the whites back to stiff peaks before you add more sugar. Once you’ve whisked in half the sugar, add the rest in larger quantities. When all the sugar has been added, whisk the meringue back to glossy, stiff peaks, then whisk in the vinegar and cornflour.
  2. Spoon the meringue between the two lined baking sheets, making a 22cm circle on each. Use the back of a spoon to make pillowy swirls. Put the meringues in the oven and reduce the temperature to 130°C/110°C fan/gas ¾. Cook for 1½ hours, then turn off the oven and leave the meringues inside to cool for 4-5 hours. Remove, carefully peel off the paper and set aside (see Make Ahead).
  3. Meanwhile, make the brittle. Heat a large, heavy-based frying pan over a medium heat until very hot. Sprinkle in the sugar, a spoonful at a time, without stirring or turning the pan. It should start to melt as soon as it hits the pan. Once melted, add another spoonful. When all the sugar has fully melted, cook, stirring, until it becomes a deep amber colour.
  4. Have the third lined baking sheet to hand, then add the peanuts to the caramel and swirl the pan to make sure all the nuts are coated. Pour out a thin layer of brittle onto the baking sheet. Sprinkle with the salt, then leave to cool fully.
  5. To make the peanut butter cream, lightly whip the cream, peanut butter and icing sugar in a mixing bowl until just starting to thicken. Don’t over-whip or the cream might seize and turn grainy. The cream will continue to thicken in the fridge.
  6. To serve, put one of the cooled meringues on a serving plate or platter, then spoon over the peanut cream. Add the sliced bananas, then sprinkle with the brittle. Top with the second meringue layer, dust with icing sugar and serve straightaway.

delicious. tips

  1. Grate a little good quality dark chocolate over the banana filling for a grown-up twist.

    Freeze leftover egg yolks in a resealable container marked with the number of yolks and the date and use within 3 months. Or use to make mayonnaise.

  2. The meringue will keep in an airtight container for up to 3 days. Keep leftover praline wrapped in compostable baking paper for up to 2 days. 

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