best pavlova everMerry 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 Pavlova

  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.

Tips

  • Dulce de leche is a caramel made with milk.  Many delis and gourmet stores carry ready-made dulce de leche.

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.

 

 

 

 

 

 

 

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