Banoffee Pavlova You Have To Try

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Banoffee Pavlova

"A baked meringue is crowned with banana slices, caramel sauce and whipped cream. This is a scrumptious combination of two very yummy cakes making one that will have you making it time and again once more!!!"

Ingredients :

1 cup castor sugar or superfine sugar
2 teaspoons cornstarch
1 pinch cream of tartar
4 egg whites
1 pinch salt
1 dash vanilla extract
1 teaspoon white wine vinegar
2 small bananas, sliced
1 cup caramel ice cream topping
1 tablespoon grated semisweet chocolate, for garnish
2 cups sweetened whipped cream

Instructions :

Prep : 20M	Cook : 8M	Ready in : 2H20M

Preheat the oven to 350 levels F (a hundred seventy five tiers C). Line a baking sheet with parchment paper or aluminum foil, and hint an eight inch circle onto the floor.
In a small cup or bowl, stir together the sugar, cornstarch, and cream of tartar. In a big glass or metal bowl, whip the egg whites with salt, vanilla, and vinegar till gentle peaks form. Gradually sprinkle within the sugar combination and preserve to whip until stiff and vibrant. Mound the aggregate into the traced circle at the baking sheet. Flatten the top and smooth the sides the use of a metal spatula.
Place within the preheated oven, and right now lessen the warmth to 300 ranges F (150 levels C). Bake for 1 to one half of hours, until a pale golden brown. Turn off the oven, and depart the door slightly ajar with the pavlova internal until completely cooled.
Just earlier than serving time, invert the cooled pavlova onto a serving plate, and top with slices of banana. Cover banana with caramel sauce. Top that with whipped cream and sprinkle with grated chocolate.

Notes :

Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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