Pavlova with Banana and Cherries
You don't need strawberries to make a perfect pavlova! Try this easy baked, two-eggs pavlova with banana and cherries and enjoy a nice texture of a dessert as soft as a cloud! Enjoy!
You will need
For meringue
- 2 egg whites
- 150 g granulated sugar
- 1 teaspoon cornflour
- 1 teaspoon white vinegar
- pinch salt
For filling
- 200 ml white cream
- 150 g granulated sugar
- 1 teaspoon vanilla sugar
- 1 banana
- some cherries
- some grated chocolate or chocolate chips for sparkling
Instructions
For the meringue
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Preheat the oven to 180°C. Lay a sheet of non-stick baking parchment on a baking sheet and mark a 23 cm (9 in) circle on it.
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Put the egg whites into a large bowl, add a pinch of salt and whisk until stiff. Add the sugar a teaspoonful at a time, whisking well after each addition, until all the sugar has been added. Blend the cornflour and vinegar together and whisk into the meringue mixture.
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Spread the meringue out to cover the circle on the non-stick baking parchment. Make sure that the the sides are a bit higher than the middle.
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Place in the oven and bake for about 10 minutes till the meringue becomes softly brown. Reduce the temperature to 150°C. Bake for about 1 hour until firm to the touch and a pale beige colour. Turn the oven off and allow the Pavlova to become quite cold while still in the oven. If you keep the oven door closed you will encourage a more marshmallowy meringue.
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Remove the cold Pavlova from the baking sheet and parchment and slide onto a serving plate.
For the filling
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Add white cream, granulated sugar and vanilla sugar into a bowl, Whip it until it will double the size.
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Crush the banana with a fork until smooth. Add to the cream mass and beat until a stiff texture is formed.
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Top the meringue with some cherries, then add the whipped cream and sparkle with some grated chocolate or chocolate chips. Chill in the fridge for 1 hour before serving. Happy baking :)
Recipe Notes
For the original recipe, visit Australia's Best Recipes.