Name: Caramel and banana pavlova
Yield: serving
Cuisine: Bake
Ingredients: 8.00 eggs extra-large, whites only; 375.00 ml castor sugar; 380.00 g Nestlé Caramel Treat; 250.00 ml cream; 65.00 ml milk; 65.00 ml instant pudding caramel; 125.00 ml yoghurt thick; 6.00 bananas sliced

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Ingredients (8)

MERINGUE

8.00	eggs — extra-large, whites only
375.00 ml	castor sugar

FILLING

380.00 g	Nestlé Caramel Treat
250.00 ml	cream
65.00 ml	milk
65.00 ml	instant pudding — caramel
125.00 ml	yoghurt — thick
6.00	bananas — sliced

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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.