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How to make Chocolate ripple pavlova with caramel bananas

Yield = 12
Prep time: 0:20
Cook time: 1:35
Total time: 1:55

Ingredients

  • 6 Coles Australian Free Range Egg whites
  • 1/2 teaspoon cream of tartar
  • 1 1/2 cups (330g) caster sugar
  • 1 tablespoon cornflour
  • 50g Coles Belgian 70% Dark Chocolate, melted
  • 20g butter
  • 2 teaspoons 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

Method

  • 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.