Banoffee pavlova recipe

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Preheat the oven to 120°C/100˚C fan/gas mark ½. Line three baking trays with parchment paper.
Use an electric mixer to whisk the egg whites in a clean, dry bow for a few minutes l until soft peaks form. Gradually add sugar, one tablespoon at a time, beating well after each addition, until the meringue is thick and glossy and the sugar has dissolved. Rub a little meringue between your fingers, if it’s still gritty, continue to whisk until sugar dissolves. Add the vinegar and cornflour and fold until just combined.
Spoon the meringues evenly onto the lined trays and use a spatula to shape into a 20cm disc. Bake in oven for 1½ hours or until dry to the touch. Turn off the oven and leave the pavlova inside, with the door ajar, to cool completely.
Fold half of the caramel sauce through the whipped cream.
Place one layer of the meringue on a serving plate. Dollop with whipped cream, top with sliced bananas and sprinkle with some crushed digestives. Top with the next meringue layer and repeat this same step.
Top with the last meringue disk, the remaining cream and sliced banana. Finish with crushed digestives, grated chocolate and a drizzle of the remaining caramel sauce. Serve immediately.

Banoffee pavlova