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Banana praline pavlova

Recipe from: 7/1/1999 12:00:00 AM
Ingredients 11
Servings 8
Time 15 minutes plus chilling time


  • 75
    light brown sugar
  • 75
    castor sugar
  • 5
    ground cinnamon
  • 3
    large egg whites
  • 500
  • 1
    lemon, rind and juice
  • 3
    bananas, peeled
  • 175
    castor sugar
  • 25
    flaked almonds


2 hours
Draw a 23 cm circle on a piece of greaseproof paper and place onto a baking tray. Spray the tray and paper with cooking spray. Mix together the brown sugar, castor sugar and cinnamon. Beat the egg whites in a clean dry bowl until stiff but not dry. Begin adding the sugar, a little at a time, beating well between each addition. Spoon the meringue onto the circle, leaving the surface quite rough. Bake in preheated 130 ºC oven for 1 1/2 hours or until crisp and dry. Allow to cool. TOPPING: Whip cream with lemon rind and 15 ml lemon juice until it forms soft peaks. Refrigerate until ready to serve. Chop banana slices roughly and sprinkle with remaining lemon juice. Pile the cream onto the meringue. Drain the bananas and pile onto the cream. Refrigerate for up to 20 minutes while preparing the praline. PRALINE: Place sugar and almonds in a heavy-based saucepan. Heat very gently until sugar melts and turns a golden caramel. Do not stir but shake the pan as sugar melts. Spoon praline over the bananas. Refrigerate for up to 20 minutes before serving.

Read more on: bake  |  fruit

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