Celebrate spring with this colorful banoffee pie pavlova

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You may not have heard of banoffee pie or pavlova, but this delicious dessert hybrid will soon make you a fan of both! Banoffee pie pavlova is a dessert that combines banoffee pie—a dessert pie made from bananas, cream, and caramel sauce—and pavlova, which is a meringue-based dessert with a crisp crust and a light and fluffy inside. Regardless of your familiarity with either of these desserts, this banoffee pie pavlova recipe is sure to be a crowd pleaser at your next dinner party!


  • 2 cups granulated sugar
  • 4 tsp cornstarch
  • ¼ tsp cream of tartar
  • 8 egg whites
  • ¼ tsp salt
  • ½ tsp vanilla extract
  • 1 tsp white wine vinegar
  • 2 small bananas, sliced
  • 1 cup caramel ice cream topping
  • 1 tbsp grated semisweet chocolate, for garnish
  • 2 cups sweetened whipped cream

Tools Used 


  1. Preheat the oven to 300 degrees Fahrenheit.
  1. Add the egg whites and the cream of tartar to a stand mixer bowl. With the whisk attachment, mix on medium speed for one minute. Gradually add the sugar, followed by the cornstarch, salt, vanilla and vinegar. Continue to whip the mixture until stiff and shiny. 
  1. Line a baking sheet with parchment paper, and trace one 10-inch circle, flip the paper and use a little bit of meringue mixture to secure each corner.
  1. Mound the mixture evenly into the traced circle on the baking sheet. Avoid going beyond the circle outline. Next, make a little dent on the top of the meringue mixture using a metal spatula.
  1. Place the meringue mixture in the preheated oven, and immediately reduce the heat to 250 degrees Fahrenheit. Bake for 1.5 hours, until the top turns a pale golden brown. Turn off the oven, and leave the door slightly ajar with the pavlova inside until completely cooled (about 3 hours).
  1. Just before serving time, transfer the cooled pavlova onto a cake stand, and top with whipped cream and slices of banana. Drizzle caramel sauce on top and finish off with some grated chocolate. 

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