Dessert

Banana, Tahini & Salted Caramel Pavlova Recipe

BySophie Carsel January 20, 2026January 20, 2026

Introduction

This Banana, Tahini & Salted Caramel Pavlova is a decadent twist on a classic dessert. Crisp on the outside and marshmallow-soft inside, it’s topped with creamy tahini whipped cream, fresh bananas, and a luscious salted caramel drizzle. Perfect for impressing guests or treating yourself to something special.

A dessert sits on a white plate with a soft white meringue base shaped in curved ridges. On top of the meringue is a thick layer of white cream, covered with sliced bananas and crunchy pieces of caramel-colored nuts or brittle. A thick caramel sauce drips down the side, adding a warm amber color contrast. The plate is placed on a blue cloth over a white marbled surface, with a silver fork nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ lemon, juiced (reserve the other half)
6 large egg whites
350g caster sugar
1 tsp vanilla extract
400ml double cream
2 tbsp tahini
2 tbsp icing sugar
3 bananas, sliced
3 tbsp salted caramel
2 sesame snaps

Instructions

Step 1: Preheat the oven to 130°C (110°C fan)/gas mark ½. Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over so the pencil mark is underneath.
Step 2: Rub the reserved lemon half around the inside of a large bowl or stand mixer bowl, then wipe with kitchen paper to remove any grease. Add the egg whites and whisk on low speed until foamy, about 1–2 minutes. Continue whisking until the mixture resembles shaving foam.
Step 3: Gradually add the caster sugar, one tablespoon at a time, whisking well after each addition. Keep whisking until the meringue is thick, glossy, and sugar grains can no longer be felt between your fingers.
Step 4: Add the cornflour (if using), lemon juice, and vanilla extract, then whisk for another 30 seconds until fully incorporated.
Step 5: Spoon the meringue onto the prepared parchment inside the drawn circle. Spread it out to the edges with a palette knife, smoothing the top and swirling the edges decoratively.
Step 6: Bake for 15 minutes, then reduce the oven temperature to 100°C (80°C fan)/gas mark ¼ and bake for another hour. Turn the oven off and leave the pavlova inside to cool completely for at least 2 hours or overnight.
Step 7: When ready to serve, carefully invert the pavlova onto a serving plate and peel away the parchment. Small cracks are fine as they will be covered by the topping.
Step 8: To make the topping, whisk the double cream, tahini, and icing sugar together until soft peaks form. Spoon the whipped cream onto the pavlova, arrange the sliced bananas on top, drizzle with salted caramel, and crumble the sesame snaps over everything.

Tips & Variations

If you don’t have tahini, try using almond butter or peanut butter for a different nutty flavor.
Ensure all your equipment is clean and grease-free to get the best volume from your egg whites.
For an extra citrusy note, add finely grated lemon zest to the meringue mixture.
Use fresh ripe bananas but add them just before serving to prevent browning.
Replace salted caramel with chocolate sauce for a different topping option.

Storage

Store any leftover pavlova and topping separately in airtight containers in the fridge for up to two days. Add the bananas and drizzle the salted caramel just before serving to keep the pavlova crisp. To reheat, allow the pavlova to come to room temperature but avoid reheating in the oven to prevent melting or sogginess.

How to Serve

A white, round pavlova with smooth, curved ridges forms the base layer, topped with a thick layer of white cream. On top, slices of yellow banana scattered over the cream, along with small pieces of light brown crunchy nuts or brittle. A glossy caramel sauce is poured over the center, dripping down the side. The pavlova sits on a white plate on a white marbled surface with a blue cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pavlova ahead of time?

Yes, you can bake the pavlova base a day in advance and store it in an airtight container at room temperature. Add the cream and toppings just before serving.