Caramel and banana pavlova

Recipe from: 5/17/2001 12:00:00 AM
Ingredients 10
Servings 0
Time

Ingredients

  • MERINGUE
  • 8
    extra-large egg whites
  • 375
    ml
    castor sugar
  • FILLING
  • 380
    g
    Nestlé Caramel Treat
  • 250
    ml
    cream
  • 65
    ml
    milk
  • 65
    ml
    instant caramel pudding
  • 125
    ml
    thick yoghurt
  • 6
    ripe bananas, sliced
 

Method

 
Preheat the oven to 130 ºC and line two baking sheets with aluminium foil. Dust with cornflour. In a large glass bowl beat the egg whites until stiff but not dry. Add the castor sugar by the spoonful while beating continuously. Beat until all the sugar has dissolved. Divide the mixture between the two baking sheets and shape into a 20 cm circle. Bake for 10 minutes, reduce the heat to 110 ºC and bake for another 55 minutes or until the meringue is dry and sounds slightly hollow when tapped. Remove from the oven and leave to cool. Beat the caramel condensed milk, cream, milk and instant pudding together. Fold in the yoghurt and refrigerate until needed. Assemble the pavlova just before serving. Spoon the filling on top of the meringues and arrange the banana slices on top. Makes 2 single-layered or 1 double-layered pavlova.
 

Read more on: bake  |  fruit
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.