• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

BAKESALOTLADY

Food, Photography & Art

  • Home
  • Recipes
  • Portfolio
  • Contact
    • About
    • FAQ
  • Shop
You are here: Home / All Recipes / Banoffee swirled Chocolate Pavlova

Banoffee swirled Chocolate Pavlova

June 28, 2018 By bakesalotlady

Share the love...
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Yummly
Yummly
Email this to someone
email
Share on Tumblr
Tumblr
Tweet about this on Twitter
Twitter
Print this page
Print
Share on LinkedIn
Linkedin

I think, Banana and Chocolate is one of those combinations that we can never get tired of. Add some toffee to it, you’re golden. I’ve made this recipe for the most heavenly marshmallowy chocolate and banoffee pavlova with some amazing whipped cream topping, banoffee drizzle and cherries and as you can see.. This is a show stopper!

It’s so easy to make yet so incredibly luxurious, you’d wonder what sorcery this is. The intense chocolate pairs so well with the banana toffee flavour of Sprig’s Banoffee Spread. It’s worth every bit of effort. You can also check out a recipe for profiteroles filled with this delicious banoffee over here.

2018-06-27 031373061508..jpg2018-06-27 031116003024..jpg2018-06-27 03152632843..jpg

Banoffee Swirled Pavlova

Serves:  makes one 8-inch Pavlova

Time: 60-75 minutes (excluding resting time)

Ingredients:

100 g Room temperature egg whites (about 4 eggs)

180 g Super fine sugar/castor sugar

A pinch of salt

¼ tsp Sprig Vanilla Extract

1 tsp white vinegar/balsamic vinegar

1 tbsp corn flour

2 ½ tbsp cocoa powder

2 tbsp Sprig Banoffee

Topping:

Freshly Whipped Cream

Banoffee Drizzle (recipe below)

Fruit of choice (I used Cherries)

 

Method:

Preheat your oven to 120 C, line a baking sheet about 9×11 inches in size with parchment paper.

Draw a 7-inch diameter circle on the opposite surface of the parchment (put the side of the parchment that has the pencil marking on the sheet, it shouldn’t be facing up). This is done so that you have a guideline for spooning out the meringue (it will increase in size as it bakes) you may skip this step.

Ensuring that your mixing bowl is clean and free of grease, add the egg whites and the salt and start whipping at a low speed using a hand mixer or a stand mixer. Once it becomes frothy, add the castor sugar little by little constantly whipping the whites.

Once you add all the sugar, add the vanilla and vinegar and continue whipping till you reach stiff peaks.

Now, sift in the corn flour and cocoa powder and fold it in very gently.

Spoon about 3/4th of this meringue into the baking sheet using the circle as a guideline.

Add the Banoffee spread to the remaining meringue and fold it until well combined, now spoon this mixture on top of the chocolate meringue mixture gently swirling it with the spoon.

Bake at 120 C for 60-75 minutes, the outer part of the pavlova will dry out and feel firm to touch, it is okay if the surface cracks. Once 75 minutes have passed, leave the pavlova inside the oven, leave the oven door slightly open. Let the pavlova rest like this for at least 2 hours.

The center of the pavlova may sink, it is totally okay if that happens.

Right before serving prepare the whipped cream and Banoffee drizzle,

Banoffee drizzle: Mix ¼ cup of Sprig Banoffee, 1 tbsp bittersweet chocolate, 1 tsp corn flour and ¼ cup milk. You can either microwave this mixture or heat it on a stove top till it boils. Stir often. Sieve the sauce when it’s still hot and leave it to cool.

To assemble, gently transfer the pavlova to a serving platter, dollop the whipped cream on top, add the fresh fruit and drizzle the sauce (cooled) on top. Enjoy!

You should definitely check out Sprig on Instagram and Facebook to stay updated with new product launches and exciting offers!

If you like my photography please follow me on Pinterest, Instagram, and Facebook. I post every day on my Instagram you won’t miss a thing.

Until next time!

Love,

Bakesalotlady ❤

2018-06-27 031354510403..jpg2018-06-27 031821787386..jpg2018-06-27 031091621236..jpg

 

Share the love...
Pin on Pinterest
Pinterest
Share on Facebook
Facebook
Share on Yummly
Yummly
Email this to someone
email
Share on Tumblr
Tumblr
Tweet about this on Twitter
Twitter
Print this page
Print
Share on LinkedIn
Linkedin

Share this:

  • Email
  • Print
  • Tweet
  • Share on Tumblr
  • WhatsApp

Related

Filed Under: All Recipes, Bake, Chocolate, Gluten Free, Sweet

Reader Interactions

Leave a Reply Cancel reply

Primary Sidebar

Hi there!

I am Anjali, the baker and photographer behind BAKESALOTLADY.
I love playing with flavours and coming up with both easy and sometimes crazy baked goods with never heard of flavour combos. Read More…

Get in touch!

  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Check us out on Facebook

Check us out on Facebook
my foodgawker gallery

FeedFeed

Eggless Saffron Pistachio & White Chocolate Cheesecake

Eggless Fried Donuts with Pistachio Rose cream filling

Eggless Brownie Tart/Pie with Nutella (Easy Valentine’s Day dessert)

Garam Masala Gingerbread Cupcakes

Footer

Instagram

Easy & refreshing Berry Popsicles! Summer is here early it seems and these popsicles will cool you down. They are so delicious and addictive I recommend experimenting with whatever fresh fruits you can find!
SWIPE to see more of this EGGLESS Saffron, Pistachio and White Chocolate Cheesecake. I have made this beauty in collaboration with @matshiroflavours using their Saffron extract and as always I am so beyond happy with this range, it’s Ossoro Flavours’ premium range of pure extracts and I am gonna go get my hands on the entire range now. I highly recommend you check out their products. This cheesecake was a hit in our house and I am making this again for the weekend!❤️ The recipe is linked in my bio🤗
EGGLESS fried doughnuts with Pistachio Rose cream filling. These doughnuts are a treat for your tastebuds, the recipe is now live on the blog. Grab it from the link in my bio! Happy midweek my friends❤️
EGGLESS BROWNIE TART with a surprise Nutella layer. Incredibly fudgy, flaky topped brownie pairs so well with the buttery crust, add some Nutella to the equation and you have the best Valentine’s Dessert of life. Make this for yourself and eat it all, 10/10 would recommend. RECIPE LINKED IN BIO🥰
Strawberry season is fleeting and this cake is another favourite from the blog. The one on the website is a MANGO version but you just need to replace it with strawberries and it’s so good you will not want to share!😄 I ended up burning this one a little but hey, that’s life right? We mess up a little sometimes. However, I can assure you that we devoured every crumb of it🤤 What are your plans for the weekend? Are you baking something? This recipe is linked in my bio🤗
You guys really like it when I elaborate on the details of a recipe on my blog addressing everything from ingredients to the textures and temperatures which is why I have been working on a pound cake recipe that has legit the most even crumb and if I’m being honest, I think I have nailed it but the perfectionist inside me wants to check it just one more time before posting it on the blog.
  • Instagram
  • Facebook
  • Pinterest
  • Twitter

Copyright © 2021 · Cravings Pro Theme On the Genesis Framework

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.