Chocolate Banoffee Pavlova: Coffee Caramel, Brulée Bananas, Dark Choc Meringue

Make this simple yet indulgent Banoffee Pavlova for your next dinner party. It's the perfect no stress dessert, made with common pantry ingredients. All the elements can prepared ahead of time and easily assembled right before serving.
Dark Chocolate Pavlova. Brûléed Bananas. Salted Coffee Caramel Sauce.
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Banoffee Pavlova Recipe
Meringue
- 120g (4 large) egg whites
- 200g (1 cup) sugar
- 1 tsp balsamic vinegar
- 4g (1 tsp) cornstarch
- 15g (2 tbsp) cocoa powder
- 1 tsp instant coffee
Salted Coffee Caramel Sauce
- 150g (3/4 cup) sugar
- 44g (3 tbsp) butter
- 180g (3/4 cup) cream, warm
- 2 tsp instant coffee
- 3g (3/4 tsp) kosher salt (sub 1/4 tsp table salt)
The Best Whipped Cream
- 240g (1 cup) cream, chilled
- 13g (1 tbsp) sugar
- 1/4 tsp kosher salt
- 60g (1/4 cup) Greek Yogurt
Topping
- 2 large bananas
- 50g (1/4 cup) sugar for bruléed bananas
- 40g (1/4 cup) roasted peanuts, chopped
- Shaved chocolate
Make Meringue
1. Trace 6" circle onto a parchment sheet that fits into a baking tray.
2. Pre-heat oven to 300F (150C).
3. Wipe mixer bowl and whip clean with lemon juice or vinegar to remove fat.
4. Add egg whites to mixer bowl.
5. Whip eggs on high speed until soft peeks
6. Lower speed to medium-high and gradually add in sugar, one tablespoon at a time.
7. After all the sugar is in, scrape bowl down, then keep whipping at medium-high until meringue is shiny, reaches stiff peaks, and all the sugar has dissolved. Rub meringue between two fingers to feel for any sugar granules. If you still feel sugar, keep whipping until all the sugar is dissolved.
8. Add balsamic vinegar. Whip on medium until combined.
9. Sift cocoa powder, cornstarch, and instant coffee into mixer bowl. Use spatula to gently fold until evenly combined.
10. Use some meringue to glue down parchment sheet on the baking tray, making sure pencil side is down. Dump meringue onto tray, within the circle.
11. Use spatula to shape meringue into a flat mound, about 6" in diameter. The mound should have a depressed centre and raised sides. Leave it messy or smooth it out, whatever you prefer.
12. Place two baking sheets in oven. Immediately drop temperature to 250F (120C).
13. Bake for about 90 minutes. When ready, the outside of the meringue should be dry and crisp but still soft in the centre.
14. Turn the oven off and leave meringue in oven with the door slightly cracked (use a wooden spoon to prop door slightly ajar if needed). Let meringue cool completely in the oven, at 90 minutes.
15. If not serving immediately, store fully cooled meringue in an airtight container for up to 3 days.
Make Coffee Caramel
1. Make sure you have all your ingredients measured out and next to the stove.
2. Warm up cream in microwave, about 45s. Do not overheat and boil the cream. Add instant coffee and salt to the cream. Stir until dissolved.
3. Place a large 12" stainless steel skillet over medium-high heat. Alternatively, use a stainless steel pot with raised sides. Add 1/2 sugar to pan.
4. Cook sugar, without stirring, until parts of it start melting. Spoon remaining sugar over melted parts until all the sugar is gone.
5. Use a spatula to stir constantly until all of the sugar has melted and the caramel is a golden colour. It may start smoking slightly.
6. Immediately add butter and swirl around with spatula until melted. Cook for about 1 minute, until the bubbling dies down.
7. Slowly add in cream. Bring back to boil. Cook for 1 minute, stirring the entire time. Turn off the heat.
8. Let it cool in pan before transferring to a pourable container. If it thickens too much, before using, warm in microwave in 10s increments stirring in between.
Make Whipped Cream
1. Add whipping cream, sugar, and salt to a stand mixer bowl. Whip until soft - medium peak consistency.
2. Add in greek yogurt and whip until medium - stiff peaks.
Assemble (just before serving)
1. Cut bananas in half and each half into three pieces on a bias. Place cut side up on metal tray. Generously sprinkle bananas with sugar. Use kitchen torch to melt and caramelize the sugar as you would a creme brûlée.
2. Transfer fully cooled meringue onto serving platter. Add whipped cream onto meringue and spread so that it covers the top of the meringue, adding nice dips and whirls. Drizzle over as much coffee caramel as you'd like, letting it spill over the sides. Scatter over chopped peanuts and shaved chocolate. Place on brûléed bananas.
3. Serve as soon as possible. Store any leftovers covered in the fridge.
00:00 - Intro
00:28 - Title
00:38 - Pavlova Intro
01:02 - Recipe Starts
01:23 - Preheat & Prep
01:54 - Make Meringue
06:04 - Make Coffee Caramel
09:17 - Make Whipped Cream
10:22 - Prep Toppings
11:06 - Make Brûléed Bananas
12:10 - Assemble Pavlova
13:16 - Finished Pav
13:50 - Slicing In
14:18 - This pavlova will change your mind
14:42 - Outro
Featured painting: “Earth’s Shore: Tofino” by Santhe LeBlanc