PREP + COOK TIME 40 mins SERVES 4
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