BANOFFEE PAV

You can give meringue a marvellous makeover for a pavlova pie that’s piled high with unforgettable yum. It’s a mash-up made in heaven!

BANOFFEE PAVLOVA STACK

Preparation time 45 mins Cooking time 1 hour 15 mins Serves 8 6 free-range egg whites,

at room temperature

11/2 cups caster sugar

1 tsp white vinegar

1 tsp cornflour

1/2 x 225g bag milk chocolate melts 395g can Top ’n’ Fill Caramel 3 bananas, sliced on an angle

2 x 30g Flake bars

CREAM FILLING 250g sour cream 600ml thickened cream 2 Tbsp icing sugar

2 tsp vanilla extract

STEP 1 Preheat oven to 140°C fan-forced (160°C conventional). Grease 2 large oven trays. Draw three 17cm dia. circles (in total) on 2 sheets of baking paper and place paper, marked-side down, on trays. STEP 2 In the large bowl of an electric mixer fitted with a whisk attachment, beat egg whites until foamy, gradually adding sugar, about 1 Tablespoon at a time, beating between additions, until sugar has dissolved. Beat in vinegar and cornflour. Spoon meringue mix into a piping bag with a 1.5cm round nozzle. Pipe – from centre of 1 circle on prepared tray – in a coil motion until coil is full. Repeat with other circles. STEP 3 Put trays in oven. Reduce heat to 120°C fan-forced (140°C conventional). Bake for 11/4 hours or until firm. Cool in oven with door ajar.

STEP 4 Cut seven 20 x 4.5cm strips of baking paper. Position 3 wooden spoons over a baking tray with a slight lip. Melt chocolate in a microwave-safe bowl on High (100%) in 30-second increments until smooth. Using 1 Tablespoon at a time, spread melted chocolate onto 3 strips of baking paper with the spoon or an offset palette knife, then drape, chocolate-side up, over wooden spoons, allowing paper to drape in between to create a wavy pattern. Chill for 5 minutes to set. Meanwhile, spread chocolate over remaining baking paper strips and drape over a wide rolling pin. Chill for 5 minutes to set. Gently remove baking paper from chocolate curls and arrange on a tray. STEP 5 To make cream filling, in the bowl of an electric mixer fitted with a whisk attachment, beat all ingredients until firm peaks form.

STEP 6 Transfer caramel to a bowl and lightly whisk to loosen. Use a little cream filling to secure 1 meringue base to a serving plate. Top with a third of the remaining filling, drizzle with caramel (swirling into cream if you like), top with a third of the sliced banana and crumble over a third of the Flake bars. Repeat layers with remaining meringues, cream filling, caramel, banana and chocolate shavings. Top with chocolate curls. Serve immediately.