Description
This Banana, Tahini & Salted Caramel Pavlova is a delightful dessert featuring a crisp and chewy meringue base topped with creamy tahini-infused whipped cream, fresh banana slices, and a luscious drizzle of salted caramel. Finished with crunchy sesame snaps, this pavlova offers a perfect balance of sweet, salty, and nutty flavors for a sophisticated yet easy-to-make treat.
Ingredients
Scale
Meringue
- ½ lemon, juiced (reserve the other half)
- 6 large egg whites
- 350g caster sugar
- 1 tsp vanilla extract
- 1 tbsp cornflour
Topping
- 400ml double cream
- 2 tbsp tahini
- 2 tbsp icing sugar
- 3 bananas, sliced
- 3 tbsp salted caramel
- 2 sesame snaps, crumbled
Instructions
- Prepare baking parchment and oven: 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 does not touch the meringue. Heat the oven to 130C/110C fan/gas mark ½.
- Whisk egg whites: Rub the reserved lemon half around the inside of a large bowl or stand mixer to remove any grease, then wipe with kitchen paper. Add the egg whites and whisk using an electric mixer on low speed until small, foamy bubbles form, about 1-2 minutes. Continue whisking until the mixture is thick and looks like shaving foam.
- Add sugar gradually: Add caster sugar one tablespoon at a time, whisking continuously until the meringue becomes thick, glossy, and smooth. Test by rubbing a little between your fingers; if sugar grains remain, whisk longer. Then fold in the cornflour, lemon juice, and vanilla extract, whisking for another 30 seconds.
- Shape the meringue: Spoon the meringue onto the prepared parchment, placing it within the drawn circle. Spread evenly to the edges using a palette knife, smoothing the top and swiping around the edges to form a slight rim.
- Bake the meringue: Bake in the preheated oven for 15 minutes. Then reduce the temperature to 100C/80C fan/gas mark ¼ and bake for an additional 1 hour. Turn the oven off and allow the pavlova to cool completely inside the oven for at least 2 hours or preferably overnight.
- Invert and peel off parchment: When ready to serve, carefully invert the pavlova onto a serving plate and remove the baking parchment. Do not worry if small cracks occur—they will be covered with the topping.
- Prepare the topping: Whisk the double cream, tahini, and icing sugar together until soft peaks form, about 3-5 minutes.
- Assemble the pavlova: Spoon the tahini whipped cream over the pavlova base. Arrange the sliced bananas evenly on top, then drizzle with salted caramel. Finally, crumble the sesame snaps over the entire dessert for a crunchy finish.
- Serve immediately: Serve the pavlova straightaway for best texture and flavor, or refrigerate leftovers for up to two days.
Notes
- Ensure the mixing bowl is free of any grease to achieve stiff egg whites.
- The reserved lemon rind helps stabilize the meringue and prevents fat contamination.
- Allowing the pavlova to cool in the oven prevents sudden temperature changes that can cause cracking.
- The pavlova can be assembled just before serving to retain crispness and freshness.
- Sesame snaps add texture and a nutty contrast to the creamy topping.
- Leftovers should be stored in the refrigerator and consumed within two days for best quality.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: banana pavlova, tahini dessert, salted caramel pavlova, meringue dessert, pavlova recipe
