Pavlova Banoffe

 ’A dessert you always wanted to make’

Pavlova Banoffee by Foodenyo

Even though I’ve created a lot of desserts in my life as a chef and food blogger, I can’t hide that I’ve always been afraid of this sweet and I failed three times until I presented this perfect result to you! Not only was it challenge for me, but it was also a personal goal, to make an amazing Pavlova for the very first time!

Those of you, who know me personally, you know that I always want to experiment & never give up, so I came this week with a unique Pavlova, Pavlova Banoffee! Recipe?


For the Pavlova:

  • 150g egg whites 
  • Pinch of salt
  • 3 tbsps cold water
  • 250g granulated sugar
  • 1 tsp white vinegar 
  • 1 tsp vanilla extract
  • 1 tbsp & 1 tsp cornstarch

Banoffee filling:

For the cream:

  • 220 ml heavy whipping cream
  • 2 tbsps icing sugar

For the caramel:

  • 50g brown sugar
  • 25g butter
  • 125 ml heavy cream

For garnish:

  • Caramelised nuts 
  • 2 bananas
  • Dark chocolate flakes 


  1. Preheat oven to 135°C.
  2. Trace a small circle on a piece of parchment and set it in a baking sheet.
  3. In a mixer, whip the egg whites and salt together until medium-stiff peaks.
  4. On low speed, pour slowly in the water (for a thinner, more delicate meringue) while whipping the whites. Gradually, drizzle in the sugar and whip until stiff peaks (5-7 minutes). Add in the vinegar, vanilla and corn starch.
  5. Use a spatula to whisk carefully the meringue with the other ingredients, transfer to baking sheet and create the design in the meringue. Then, use a spoon to make peaks all around, from the bottom until the top of meringue.
  6. Bake for 60 minutes, then reduce the heat to 120°C and bake for more 45 minutes. Turn off the oven (don’t open the door) and let the meringue sit in the cooling oven from 1 hour until overnight.
  7. For the Banoffee filling: in a mixer, beat the cream with icing sugar together until become a smooth, stable cream and keep it in the fridge.
  8. In a sauce pan at high heat, add sugar and butter and whisk until sugar dissolved, remove from the heat and add the cream, then transfer again at low heat and stir until become a brown smooth sauce. Let it cool.
  9. Cut your bananas, sprinkle sugar and add them in the over at high temperature (200°C) until they caramelised (approximately 5-7 minutes).
  10. Then, take your pavlova, cut very carefully the top and add in the bananas, caramelised nuts, such as almonds, cover the top with whipped cream, add again nuts, caramelised bananas and garnish with caramel sauce & dark chocolate flakes. Ready!

Don’t forget to tag us #foodenyo on Instagram, if you remake this one! We’d love to see your recreations!



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