Banoffee Pavlova

Today I want to show you how to make a banoffee pavlova. It brings together two classic desserts into one that everyone loves.

The base is a light and crisp meringue with a soft, marshmallow like center. It’s easier to make than you might think.

On top you get sweet dulce de leche, soft whipped cream, and fresh banana slices. Every bite has a nice mix of textures.

I like to finish it with shaved dark chocolate and a little flaky sea salt. That small touch balances out all the sweetness.

This one always looks impressive on the table, but the steps are simple. Let me walk you through it.

Why You’ll Love It

Crisp and Cloudlike – The pavlova bakes into a crisp shell with a soft, marshmallow-fluffy center that melts in your mouth.

Banoffee Made Better – It takes the classic banoffee flavors of banana and caramel and turns them into a lighter, airier dessert.

That Dulce De Leche Layer – The rich, buttery caramel spread adds deep sweetness that pairs perfectly with the fresh banana slices.

Showstopper Looks – Piled high with cream, bananas, and shaved chocolate, it looks stunning on any table.

Recipe Ingredients

For the Pavlova

• 6 Large Egg Whites
• 1 1/2 cups Superfine Sugar
• 2 tsp Cornstarch
• 1 tsp White Vinegar
• 1 tsp Pure Vanilla Extract
• 1 pinch Fine Sea Salt

For the Topping

• 1 1/2 cups Heavy Cream
• 2 tbsp Powdered Sugar
• 1 tsp Pure Vanilla Extract
• 3/4 cup Dulce De Leche
• 3 Medium Bananas, Sliced
• 2 oz Dark Chocolate, Shaved
• 1/4 tsp Flaky Sea Salt

Directions

Step 1

Heat the oven to 250 F and line a large baking sheet with parchment paper. Draw a 9-inch circle on the paper, then turn the paper over.

Step 2

Beat the egg whites and salt until soft peaks form. Add the superfine sugar 1 tablespoon at a time, beating until the meringue is thick, glossy and no longer gritty.

Step 3

Fold in the cornstarch, vinegar and vanilla. Spoon the meringue inside the marked circle, building taller sides and a shallow well in the center.

Step 4

Bake for 1 hour 30 minutes, then turn off the oven and leave the pavlova inside with the door closed until completely cool, about 2 hours.

Step 5

Beat the heavy cream, powdered sugar and vanilla to medium peaks. If the dulce de leche is very firm, stir in 1 tablespoon of the whipped cream to make it easier to spread.

Step 6

Spread the dulce de leche inside the pavlova and add the whipped cream. Arrange the bananas on top, then finish with dark chocolate and flaky sea salt just before serving.

My Tips

Use Room Temperature Egg Whites

Take your eggs out of the fridge about 30 minutes before you start. Room temperature whites whip up bigger and hold more air than cold ones.

My favorite trick here is to separate the eggs while they’re still cold, since the yolks are firmer and less likely to break into the whites. Then just let the whites sit on the counter to warm up.

Make sure your bowl and beaters are completely clean and dry too. Even a tiny bit of grease or yolk will stop the whites from whipping properly.

Add the Sugar Slowly and Fully Dissolve It

Adding the sugar one tablespoon at a time is not optional here. If you dump it in all at once, it won’t dissolve and your meringue will weep or leak liquid while baking.

To check if the sugar is fully dissolved, rub a little meringue between two fingers. It should feel completely smooth. If it still feels gritty or sandy, keep beating for another minute or two before testing again.

Build a Shallow Well in the Center

When you spoon the meringue onto the parchment, push the mixture out toward the edges so the sides are taller than the middle. This shallow dip in the center is where all your cream and dulce de leche will sit later.

I’ve found that a spoon or offset spatula works great for shaping the sides up. Don’t smooth it out too much, since a few swoops and peaks look pretty and give the topping something to grip.

More Recipes

• Southern Banana Pudding
• Sticky Toffee Pudding
• Classic Caramel Flan
• Dulce de Leche Cookie Bars
• Caramelized White Chocolate Mousse Cups

Frequently Asked Questions

How do I know when the meringue is ready to bake?

The meringue is ready when it looks thick and glossy and holds a firm peak when you lift the beaters. If you rub a little between your fingers, it should feel smooth and not gritty, which means the sugar has fully dissolved.

If it still feels grainy, just keep beating for another minute or two until the sugar melts into the mixture.