Banoffee Pavlova

Method

  1. Preheat the oven to 120ºC (or 100ºC fan forced). Using a pencil, mark a 20cm disc on a piece of baking paper. Place prepared paper, pencil marked side down onto an oven tray.
  2. Using an electric mixer, in a large, dry, clean bowl, beat egg whites until soft peaks form. Gradually add the sugar, a tablespoon at a time, beating well between each addition until sugar is dissolved and mixture is thick, glossy and a ribbon trail is left in mixture when mixers are lifted. Beat in vinegar and vanilla extract. Spoon mixture onto prepared tray. Bake on lowest oven rack for 1 hour and 15 minutes or until pavlova feels firm to touch. Cool in oven with door slightly ajar.
  3. Meanwhile, to make caramel cream: using clean electric beaters, beat cream in a large bowl until soft peaks form. Add maple syrup and beat until combined.
  4. Transfer pavlova to a cake stand or serving platter. Top with caramel cream, banana, almonds and chocolate. Serve drizzled with extra maple syrup.

Tips: For the perfect pavlova, to test if sugar is dissolved, pinch mixture between fingers. If it feels grainy continue to beat mixture and test again. Cooling pavlova completely in oven will dry the meringue and help to prevent it from cracking. Remember, humidity can play havoc with pavs! If possible, make the pavlova on a cooler day.