Food - - Contents -

2 egg whites 1⅓ cups ic­ing su­gar ⅓ cup boil­ing wa­ter 1 ta­ble­spoon co­coa pow­der, sifted 1 cup store-bought salted caramel sauce 2 medium ba­nanas, thinly sliced 300ml thick­ened cream 50g chocolate-coated hon­ey­comb bar, coarsely chopped

1 Pre­heat oven to 180°C. Line a large oven tray with bak­ing pa­per.

2 Beat egg whites, ic­ing su­gar and the wa­ter with an elec­tric mixer for about 10 min­utes or un­til firm peaks form.

3 Fold sifted co­coa into meringue. Drop four equal amounts of mix­ture onto tray; use the back of a spoon to cre­ate a well in the cen­tre of the mounds. Bake for 25 min­utes or un­til firm.

4 Mean­while, heat caramel sauce ac­cord­ing to di­rec­tions on jar.

5 Serve pavlo­vas straight from the oven, topped with warm sauce, ba­nana, cream and chocolate-coated hon­ey­comb.

PER SERVE En­ergy 713kcal, 2985kj • Pro­tein 5g • To­tal Fat 30.5g • Sat­u­rated Fat 20g • Car­bo­hy­drate 108g • Fi­bre 1.9g • Sodium 758mg

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