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Banana, tahini & salted caramel pavlova

Ingredients

  1. Step 1 lemon, juiced (reserve the other half)
  2. Step 2 egg whites
  3. Step 3 350g caster sugar
  4. Step 4 1tsp vanilla extract
  5. Step 5 2 tsp cornflour
  6. Step 6 400ml double cream
  7. Step 7 2tbsp tahini
  8. Step 8 2tbsp icing sugar
  9. Step 9 3 bananas, sliced
  10. Step 10 3tbsp salted caramel
  11. Step 11 2 sesame snaps
Banana, tahini & salted caramel pavlova
Calories: 373 Carbohydrate: 42 g Protein: 4 g Fat: 21 g
Cook time: 105 minutes Prep time: 30 minutes Total time: 135 minutes Servings: 1012

TAGS

Dessert banana Cassie Best Dessert Indulgent Meringue Pavlova Salted caramel summer Tahini Dessert banana Cassie Best Dessert Indulgent Meringue Pavlova Salted caramel summer Tahini Dessert banana Cassie Best Dessert Indulgent Meringue Pavlova Salted caramel summer Tahini

Directions

  1. Step 1 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.
  2. Step 2 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.
  3. Step 3 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.
  4. Step 4 Bake for 1 hr 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.
  5. Step 5 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.
  6. Step 6 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.