Banoffee Pavlova

I made flan for hubby a couple of days ago and saved the egg whites for a recipe. I really didn't have anything in mind, I was just in the mood to bake. I was originally thinking of making "Forgotten Cookies" based on my mother-in-law's recommendation, but I ended up making Pavlova after seeing this recipe. Actually, I would have made both, but I ran out of sugar! ;-)

This dish was named after the Russian ballet dancer Anna Pavlova. There is a long standing debate on whether this delicious confection was invented in New Zealand or Australia - but what we do know is that the ballet dancer toured both countries in 1926 - the year it was created for her. Personally, I would rather munch on this treat rather than trace its history. :-)

What you need: 

1 cup caster sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice
4 egg whites (approximately 1/2 cup)
pinch of salt
1/2 teaspoon vanilla extract
1 teaspoon distilled white vinegar
2 bananas, coined
caramel topping
1/4 cup chopped chocolate
2 cups whipped cream

What to do: 

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Lined baking sheet: check!

In a bowl, mix together sugar and cornstarch. Set aside.

Using your mixer with the whisk attachment, whip the egg whites with salt, vanilla and vinegar in medium speed until soft peaks form. Gradually sprinkle in the sugar mixture (about a tablespoon at a time) and add the lemon juice. Whip in high speed until it forms stiff peaks. You would be able to tell because it would turn shiny - like cake icing.
Whisk attachment: check!
Soft and Stiff Peaks (Click for larger photo)
My mixer is cool because: 1. It has light; 2. The bowl rotates with the whisk; and 3. It used to belong to my mother-in-law's father 
Pour (or rather, scrape) the mixture and place it on the lined baking sheet. Flatten the top and smooth the sides by using a spatula.
After flattening, it would look more or less like this.
Place in the preheated oven, and as soon as you put it in, reduce the temperature to 300°F. Bake for about an hour to 1 hour 15 minutes, or until it turns a pale golden brown. Turn off the oven and leave the door slightly ajar with the Pavlova inside for a couple of hours, or until completely cooled.

Before serving, top with whipped cream, banana slices, and chopped chocolate. Drizzle with caramel sauce. Enjoy!

Tips, Tricks and Tweaks: 

1. If you don't have caster sugar, just put an equivalent amount of regular sugar in the food processor and grind until super fine. (I ground mine so fine it started smoking in the house! Haha)
2. No lemon juice? Use a pinch of Cream of Tartar.
3. You can use butterscotch morsels instead of chocolate chips... mmmmm.... 
4. Try fresh berries instead of bananas.
5. To keep your sliced bananas from turning brown, put them in cold water with lemon juice.
I ran out of bananas so I just put crushed peanuts and chopped chocolates. Drizzled with chocolate syrup.


The Average Jane said...

Haven't tasted Pavlova yet. Is it like meringue? =)

peachkins said...

huwaw! sana makagawa rin ako ng pavlova!

J said...

@Jane: Yes, it is actually meringue, but they used it as a "base" if you will.

Smoky Wok (formerly Tastes of Home) said...

The flavours sound wonderful! I love pavlova but have yet to try making one myself as they seem terribly hard to make :)

Mommy said...

I haven't tried pavlova either, but this looks so good. Your creations are always mouth watering. If only I have even a fraction of your talent in baking. :)

J said...

@Mommy: actually, I don't bake a lot - and most of my baking is semi-homemade. But thank you! To God be the glory!

wendy said...

wow!!!! wanna try this! i hope i can do this right!

Boy Takaw said...

J! This looks so good. Sana may ganyan na nabibili lang. Haha

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