Banoffee Pavlova

Ingredients

• 6 egg whites
• 1 ½ cups sugar
• 1 teaspoon white vinegar
• 1 teaspoon cornstarch
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 2 tablespoons butter
• 2/3 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large bananas, peeled and sliced
• 1 cup heavy cream

Directions

1. Preheat oven to 300°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat egg whites until stiff peaks form.
3. Gradually add the sugar, 1 tablespoon at a time, beating until sugar is dissolved.
4. Add vinegar, cornstarch and vanilla extract. Beat until combined.
5. Spread the meringue onto the prepared baking sheet and bake for 1 hour, or until the meringue is golden brown and crisp.
6. Remove from the oven and let cool completely.
7. In a small saucepan over medium heat, combine cream, butter, brown sugar, cinnamon and nutmeg. Cook, stirring occasionally, for 5 minutes or until the mixture thickens.
8. Remove from heat and let cool.
9. In a medium bowl, whip the heavy cream until stiff peaks form.
10. To assemble the pavlova, place the meringue on a serving plate. Top with the whipped cream and caramelized bananas.
11. Drizzle with the cooled caramel sauce.
12. Serve immediately.

Interesting Facts

• The original banoffee pie was created in East Sussex, England in 1971.
• Pavlova is named after the Russian ballerina Anna Pavlova.
• The meringue is the most important part of the pavlova and should be light and crisp.
• Bananas and caramel are a classic combination and the perfect topping for a pavlova.