Banana, tahini & salted caramel pavlova
By Cassie Best
Wow guests with this pavlova, featuring a fabulous banana, tahini and salted caramel topping. It’s a deliciously decadent dessert for a summer feast
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Prep:30 mins
Cook:1 hrs 15 mins
plus at least 2 hrs cooling - More effort
Nutrition per serving
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kcal 373
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fat 21g
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saturates 12g
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carbs 42g
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sugars 39g
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fibre 1g
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protein 4g
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salt 0.3g
Ingredients
- ½ lemon, juiced (reserve the other half)
- 6 large egg whites
- 350g caster sugar
- 1 tsp vanilla extract
- 400ml double cream
- 2 tbsp tahini
- 2 tbsp icing sugar
- 3 bananas, sliced
- 3 tbsp salted caramel
- 2 sesame snaps
Method
Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it’s a thick, glossy meringue. Rub some between your fingers – if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
Spoon the meringue onto the prepared baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top.
Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
When ready to serve, carefully invert the pavlova and peel away the parchment. Don’t worry if it cracks a little – it will be covered by the topping.
To make the topping, whisk the double cream, tahini and icing sugar to soft peaks. Spoon onto the pavlova and top with the sliced bananas, then drizzle over salted caramel and crumble over the sesame snaps. Best served straightaway but leftovers will keep in the fridge for two days.
