Gail's Banoffee Easter Pavlova

TRH Gail's Banoffee Easter Pavlova
A yummy dessert to wind down the Easter weekend😙😙Banoffee Easter Pavlova 💛 Enjoy.
280 ml castor sugar
10 ml cornflour
4 large egg whites at room temperature.
Sieve flour and cornflour add to mixing bowl.
Add egg whites.
Add 1 tbsp castor sugar at a time beating well after each addition until all sugar is combined and the mixture reaches stiff peak stage.
Place in a piping bag with a star nozzle.
Draw a circle 25 cm in diameter on your baking paper then draw a smaller 10 cm diameter on the inside of your baking paper.
Turn baking paper over on your baking tray and start piping from the inside of the small circle in small blobs increasing your meringue size blobs until you reach the inside of the larger circle’s line to create a nest.
Bake in preheated oven at 100°C for 1½ hours until outside is crisp and the inside soft. Transfer to a serving plate to cool.
Caramelized bananas
Cut 3 bananas diagonally into pieces sprinkle with brown sugar and using a blowtorch caramelize the sugar on the bananas until golden brown.
Burnt Honey Sauce
In a large saucepan add 4 tbsp honey on high heat for 2-3 mins or until dark golden brown.
Reduce heat to medium.
Drop cubed butter ( 2 tbsp ) into honey, add ½ cup whipping cream and with a whisk continuously for 6 to 8 mins.
I whisked for 6 mins until thickened.
Remove from heat add a pinch of coarse salt and stir.
Set aside to cool slightly.
Beat 3/4 cup whipping cream and pipe onto pavlova, add caramelized bananas, add small chocolate eggs for decoration drizzle with burnt honey sauce.
Adapted recipe from Food & Entertainment
Prepared, tried and tested by: Gail Haselsteiner

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