- 25 min
- 95 min + cooling
- 1 cup + 1 tbsp (240g) caster sugar
- 3/4 cup (120g) brown sugar, lightly packed, sifted
- 6 large egg whites (180g)
- 1 tsp Queen Vanilla Bean Paste
- 3 tsp corn flour
- 1/2 tsp ground cinnamon
- 2 cups (500ml) thickened cream
- ¼ cup (40g) icing sugar
- 1 tsp Queen Celebrating 120 Years Pure Vanilla Extract
- 390g ready to use caramel
- 1-2 tbsp thickened cream
- 3-4 large bananas, sliced
- Dark chocolate, for chocolate curls
Method - Pavlova
Preheat oven to 200°C (fan forced). Blend caster sugar and brown sugar in a food processor for 2 minutes to combine. Line a tray with baking paper and pour in sugar, making sure it is not spread too thinly, as it will start to caramelise. Heat in the oven for 7 minutes.
While sugar is in the oven, wipe mixer bowl with vinegar to help get rid of any grease. Add egg whites to the bowl of a stand mixer fitted with the whisk attachment. Slowly whisk egg whites to soft peaks. Increase speed until egg whites just form firm peaks.
Remove sugar from oven and reduce temperature to 120°C (fan forced) – keep oven door ajar with wooden spoon to speed up cooling process. With your mixer on high speed, slowly spoon in hot sugar. Once sugar has been added, add Vanilla Bean Paste. Continue beating for 10 minutes or until mixture no longer feels gritty between your fingers. Fold through corn flour and cinnamon until just incorporated.
Line a baking tray with baking paper. Draw a 20cm circle on the baking paper and flip it over so the circle is on the reverse side. Spoon meringue onto baking paper and mold into shape. Bake for 1 hour 30 minutes and leave in oven to cool completely with door slightly ajar.
Method - Cream
When ready to serve, combine cream, sugar and Vanilla Extract in a bowl and whip to firm peaks. Set aside.
Method - Assembly
Add tinned caramel to a bowl and mix with a fork until smooth. Add a tablespoon of thickened cream to thin the caramel. When ready to serve, spoon caramel over Pavlova and top with sliced bananas, whipped cream and curls of chocolate.
The brown sugar may be slightly coarser than the caster sugar. To prevent cracks of weeping, process sugars together in a food processor for 2 minutes.
To make chocolate curls like ours, simply use a vegetable peeler on room temperature chocolate for small curls or follow this guide for larger ones.
To use Cinnamon Baking Paste in this recipe, simply substitute 1:1 and add with Vanilla Bean Paste.