Banana split pavlova

Banana split pavlova Easy Food

Serves 8

For the pavlova:
6 egg whites
300g caster sugar
2 tsp white vinegar
1 tbsp cornflour
For the topping:
300ml vanilla ice cream
300ml chocolate ice cream
300ml strawberry ice cream
300ml whipped cream
150ml strawberry sauce
150ml chocolate sauce
4 bananas, thickly sliced or halved lengthwise
150g strawberries, halved
60g salted peanuts, chopped
Glacé or maraschino cherries

  1. Preheat the oven to 120°C/100˚C fan/gas mark ½ and line a baking tray with parchment paper.
  2. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating well after each addition, until the meringue is thick and glossy and the sugar has dissolved. Add the vinegar and cornflour and fold until just combined.
  3. Spoon the meringue onto the lined tray and use a spatula to shape into a 20cm disc. Bake in the oven for 1½ hours or until the pavlova is dry to the touch. Turn off the oven and leave inside, with the door ajar, to cool completely; this will likely take about 4-5 hours, or overnight if possible. Transfer to a serving plate.
  4. Line two large baking trays with parchment paper. Add scoops of each ice cream flavour to the tray and freeze until firm.
  5. Place the pavlova on a serving plate. Dollop with whipped cream and top with the ice cream scoops. Drizzle with sauces and top with bananas, strawberries, peanuts and cherries. Serve immediately.

Per Serving 711kcals, 31.9g (18.1g saturated), 101.6g carbs (86.9g sugars), 10.8g protein, 3.8g fibre, 0.13g sodium


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