Recipe Chocolate ripple pavlova with caramel bananas : Easy, Special and Delicious

Recipe Chocolate ripple pavlova with caramel bananas : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Chocolate ripple pavlova with caramel bananas. This Recipe Chocolate ripple pavlova with caramel bananas : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Chocolate ripple pavlova with caramel bananas was necessary 20m, cook 1h 35m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Chocolate ripple pavlova with caramel bananas

The flavours of banoffee pie just got a modern twist with this incredible choc ripple pav topped with caramel bananas!

Chocolate ripple pavlova with caramel bananas


11 Ingredients












  • 6 Coles Australian Free Range Egg whites










  • 1/2 tsp cream of tartar










  • 1 1/2 cups (330g) caster sugar










  • 1 tbsp cornflour










  • 50g Coles Belgian 70% Dark Chocolate, melted










  • 20g butter










  • 2 tsp brown sugar










  • 4 small lady finger bananas, halved










  • 300ml thickened cream










  • 1/4 cup (60ml) salted caramel topping










  • 1/3 cup (45g) macadamias, toasted, coarsely chopped









  • Select all ingredients










4 Method Steps








  • Step 1


    Preheat oven to 100°C. Line a baking tray with baking paper. Use an electric mixer to beat the egg whites and cream of tartar in a clean, dry bowl until firm peaks form. Add the caster sugar, 1 tablespoon at a time, beating well after each addition until sugar dissolves and mixture is thick and glossy. Beat in the cornflour.







  • Step 2


    Pour half the chocolate over the meringue mixture in the bowl. Use a large metal spoon to drop dollops of mixture onto the lined tray. Drizzle with remaining chocolate. Use a palette knife to gently shape and marble the pavlova. Bake for 1 1/2 hours or until dry to the touch. Turn oven off. Leave the pavlova in oven, with the door ajar, for 2 hours to cool completely.







  • Step 3


    Melt butter in a large frying pan over medium-high heat. Stir in brown sugar. Add the banana, cut-side down. Cook for 2 mins or until banana is caramelised. Transfer to a plate. Set aside to cool.







  • Step 4


    Place the pavlova on a serving plate. Use an electric mixer to whisk the cream in a bowl until soft peaks form. Spoon over the top of the pavlova. Top with banana. Drizzle with caramel topping and sprinkle with macadamia.



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