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Lorna's Banoffe Pavlova

Added on Fri Nov 2 2007

Views 393

The Basics

• Dish: Dessert and Sweets
• cuisine: Other
• Serves: 8
• Prep Time: 0hrs 45 mins
• Cooking Time: 1hrs 0 mins

Ingredients

• 4  egg whites
• 225g  caster sugar
• 1tsp  cornflour
• 1tsp  vanilla extract
• 1tsp  white wine vinegar
• 3  bananas
• 500ml double cream
• 1tsp  icing sugar
• 1tbsp  instant coffee dissolved in 1tbsp boiling water
• 55g  soft brown sugar
• 2tbsp  golden syrup
•  Chocolate curls

Method

Preheat the oven to 150oC
Line a baking tin tray with non stick parchment
Using a 20cm plate as a guide, draw a circle on the paper and turn it over.

Making the pavlova base
1.Whisk the egg whites until stiff. Add half the sugar and whisk until glossy. Gradually whisk in the rest of the sugar, cornflour, vanilla extract and vinegar.

2.Spread the mixture within the circle on the baking parchment and make a slight hollow in the centre.

3.Bake for 1 hour until pale gold and crisp. Remove from the oven and cool on the tray.

Whipping the coffee cream
4.Whip 300ml of the cream until thick, sift in the icing sugar and pour in the cooled coffee solution. Mix well.

Making the caramel sauce
5.Put the soft brown sugar, golden syrup, 200ml double cream into a heavy based saucepan and place over a moderate heat. Stir until the sugar has dissolved and the cream begins to boil.

6.Reduce to a simmer and continue to cook, stirring occasionally, for 5-7 minutes until the sauce thickens and turns a toffee colour. Remove from the heat and leave to cool.

Assembling the pavlova
7.Peel the bananas and cut into diagonal slices. (If you are making the dish in advance, toss the sliced in some lemon juice. Drain to use.)

8.Put the cooled pavlova onto a serving dish and spread the coffee cream into the dip in the centre. Arrange the bananas on top of the cream and then drizzle over the caramel sauce.

9.Decorate with chocolate curls if using.