Merry Christmas to all my blog viewers with this sweet and gooey dessert. It is just perfect for your Christmas Day menu.
INGREDIENTS FOR THE MERINGUE
6 egg whites
1/2 teaspoon cream of tartar
1 1/2 cups caster sugar
2 tablespoons cornflour
3 teaspoon white vinegar
1/2 teaspoon vanilla extract
4 medium bananas, sliced
1 tablespoon caster sugar
300ml whipping cream
1 cup of dulce de leche
METHOD FOR THE PALOVA
1- Preheat the oven to 100C. Line two large trays with baking paper. Mark two 12.5 cm x 30cm rectangles on the baking paper. Turn marked-side down on the trays.
2- Beat the egg whites, and cream of tartar in a medium bowl with an electric mixer on high speed. Gradually add the sugar, beating well until the mixture is thick and glossy and the sugar has dissolved.
3- Add the cornflour, vinegar and vanilla extract on low speed until just combined.
4- Divide the mixture evenly between the trays. Spread to cover just inside the marked rectangles, swirl the meringue.
5- Bake for 1 hour or until dry to touch. Cool in the oven with door ajar.
6- Place the bananas slices, in a single layer, on an oven tray. Sprinkle with extra caster sugar. Put them under the grill until they have caramelized. Set aside to cool.
7- Whisk the dulce de leche in a medium bowl until smooth. If still too thick add a spoon of cream.
8- Whisk the cream in a small bowl until soft peaks form.
9- Place one meringue on a platter. Spread two-thirds of the cream on the meringue. Drop spoonful’s of half the dulce de leche on the cream.
10- Put the other merengue on top of the lower meringue. Spread the remaining cream and dulce de leche on top.
11- Top with banana slices, and more dulce de leche.
- Dulce de leche is a caramel made with milk. Many delis and gourmet stores carry ready-made dulce de leche.
- There is an easy way to make dulce de leche if you cannot find it. Buy a canned sweetened condensed milk. Place it in a large pot with boiling water and cook for one hour. Let the can rest and cool before opening.