Banoffee Pavlovas

This decadent caramel and banana pavlova is the combination of two classic desserts.

The ingredient of Banoffee Pavlovas

• 3 egg whites
• 155g 3 4 cup firmly packed brown sugar
• 300ml ctn double cream
• 3 bananas thinly sliced
• 2 tablespoons chopped roasted unsalted peanuts
• icing sugar to dust
• 140g 2 3 cup caster sugar
• 50g unsalted butter chopped
• 185ml 3 4 cup thickened cream
• 1 teaspoon sea salt flakes

The Instruction of banoffee pavlovas

• preheat oven to 160c line 2 baking trays with non stick baking paper draw six 10cm discs on paper and turn the paper ink side down
• use an electric beater to beat the egg whites in a large clean dry bowl until soft peaks form add the sugar 1 tablespoon at a time beating constantly until the sugar dissolves and the mixture is thick and glossy divide the mixture among the discs use the back of a spoon to make an indent in the centre of each meringue bake for 1 1 4 hours or until crisp and dry turn off oven leave the meringues in oven with the door ajar to cool completely
• to make the salted caramel sauce heat a non stick frying pan over medium heat add the sugar and cook stirring for 3 minutes or until sugar dissolves and is dark golden add the butter cream and salt reduce heat to low and cook stirring occasionally for 5 10 minutes or until smooth set aside to cool slightly
• divide the meringues among serving plates top with double cream banana and salted caramel sauce and sprinkle with the peanuts dust with icing sugar

Nutritions of Banoffee Pavlovas

calories: 667 766 calories
calories: 45 grams fat
calories: 28 grams saturated fat
calories: 60 grams carbohydrates
calories: 58 grams sugar
calories: n a
calories: 5 grams protein
calories: n a
calories: 440 74 milligrams sodium
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calories: nutritioninformation