As I stood in my kitchen, the sweet aroma of melting sugar and creamy caramel wafted through the air, instantly transporting me to dessert heaven. Today, I’m thrilled to share my Chocolate Banoffee Pavlova with Salted Caramel Sauce, a delightful twist on the classic Pavlova that promises to impress both your taste buds and your dinner guests. This stunning dessert is not only visually captivating, but it also offers a fantastic balance of rich chocolatey goodness, soft meringue, and a touch of salty caramel that transforms any occasion into a celebration. Plus, it’s surprisingly easy to make and perfect for impressing friends or indulging yourself after a long day. So, are you ready to elevate your dessert game and create a memorable treat? Let’s dive in!
Why is this Pavlova a must-try?
Indulgent flavors: This Chocolate Banoffee Pavlova combines the delightful sweetness of chocolate meringue with the savory notes of salted caramel, creating an unforgettable dessert experience.
Unique twist: It transforms the traditional Pavlova into an exquisite treat that stands out at any gathering, making it perfect for impressing guests or treating yourself.
Easy to prepare: With straightforward steps, even novice bakers can master this recipe, just like making Chocolate Chip Cookies.
Textural contrast: Experience a delightful crunch from the crispy meringue and creamy toppings, enhanced by the bruleed bananas and roasted peanuts for the ultimate dessert satisfaction.
Customizable options: Feel free to swap out bananas for other fruits or try different nuts, allowing you to tailor the dish to your preferences. For more delightful dessert inspirations, don’t miss my take on Caramel Apple Nachos.
Chocolate Pavlova Ingredients
• Gather everything you need for the ultimate dessert experience!
For the Meringue
- Egg Whites – Essential for creating a stable meringue; let them reach room temperature for optimal whipping.
- Granulated Sugar – Adds sweetness while helping to achieve a glossy finish; mix in gradually as you whip.
- Balsamic Vinegar – This secret ingredient stabilizes the meringue; it enhances the texture beautifully.
- Cornstarch – Provides a soft chewiness to the meringue and prevents collapse; a must-have for a delightful texture!
- Cocoa Powder – Infuses chocolate flavor into the meringue; be sure to sift it before adding for a clump-free mix.
- Instant Coffee – Elevates the chocolate flavor by adding depth; optional if you’re looking for something milder.
For the Salted Caramel
- Granulated Sugar (for caramel) – The base sweetener of the glorious salted caramel; cook over medium heat, stirring consistently to avoid burning.
- Butter – Contributes richness and flavor to the caramel; melt it completely for a smooth finish.
- Heavy Cream – This ingredient brings creaminess to the mix; add it gradually after the sugar and butter are combined.
For the Whipped Topping
- Heavy Whipping Cream – Use cold cream for the best results; it creates a light and airy topping.
- Greek Yogurt – Adds creaminess and a hint of tang to the whipped cream; look for yogurt with at least 4% milk fat.
- Powdered Sugar – Sweetens your whipped cream without over-whipping it, ensuring it’s light and fluffy.
- Salt – A pinch balances the sweetness in both the whipped cream and caramel, making every bite shine.
For the Toppings
- Bananas – Fresh bananas bring freshness to your dessert; caramelize for an extra layer of flavor.
- Sugar (for bruleeing) – Sprinkle this on the bananas before caramelizing; it creates that lovely crispy top!
- Roasted Peanuts – Adds crunch and texture; choose salted or unsalted according to your preference.
- Shaved Dark Chocolate – For that final touch of chocolatey goodness; aim for chocolate with at least 70% cocoa for richness.
Feel free to explore this Chocolate Pavlova with Salted Caramel recipe, and elevate your dessert selections to new heights!
Step‑by‑Step Instructions for Chocolate Banoffee Pavlova with Salted Caramel
Step 1: Prepare the Meringue
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk room-temperature egg whites with an electric mixer until they become foamy. Gradually add in granulated sugar while continuing to whip until the mixture is thick, glossy, and holds stiff peaks. Gently fold in cornstarch, cocoa powder, instant coffee, and balsamic vinegar until just combined, ensuring a smooth texture for your Chocolate Banoffee Pavlova.
Step 2: Shape and Bake the Meringue
Transfer the meringue to the prepared baking sheet, forming a round disc approximately 6-7 inches wide. Bake in the oven for 2 hours at a lower temperature of 200°F (93°C). After this time, turn off the oven, leaving the door closed to let the meringue cool slowly inside for at least 4 hours or even overnight. This slow cooling process creates the perfect texture of crispy exterior and soft interior for your Chocolate Pavlova.
Step 3: Make the Salted Caramel
In a dry, medium saucepan, melt granulated sugar over medium heat, stirring constantly to avoid burning. Once the sugar has fully melted and turned to a golden amber color, add in butter, stirring until it’s fully incorporated. Gradually pour in heavy cream, continuing to stir as the mixture bubbles and thickens. After about 5 minutes, remove from heat and mix in a pinch of salt. Set the salted caramel aside to cool slightly while you prepare the toppings.
Step 4: Whip the Cream
In a mixing bowl, combine cold heavy whipping cream, Greek yogurt, powdered sugar, and a small pinch of salt. Using a hand mixer, whip the mixture until it reaches medium peaks, which should take about 3-5 minutes. Be careful not to overwhip; the cream should be light and fluffy. This whipped cream will serve as a decadent base layer in your assembled Chocolate Banoffee Pavlova.
Step 5: Prepare the Bananas
Slice fresh bananas into thick pieces and place them on a heat-resistant surface. Sprinkle a thin layer of sugar over the bananas. If desired, use a kitchen torch to caramelize the sugar layer until it forms a golden, crispy crust on top of the bananas, which typically takes about 1-2 minutes. This bruleeing step enhances the flavor and texture of the bananas, adding a delicious touch to your Chocolate Banoffee Pavlova.
Step 6: Assemble the Pavlova
Carefully place the cooled meringue on a serving platter. Spread a generous layer of whipped cream over the meringue, ensuring even coverage. Arrange the caramelized bananas on top of the cream, then drizzle with the rich salted caramel sauce. For an extra crunch, finish by sprinkling chopped roasted peanuts and shaved dark chocolate over the dessert, creating an elegant and inviting appearance for your Chocolate Banoffee Pavlova.
Make Ahead Options
These Chocolate Banoffee Pavlovas are perfect for meal prep enthusiasts! You can prepare the meringue base up to 24 hours in advance; just let it cool completely, then store it in an airtight container at room temperature to maintain its crispiness. The salted caramel sauce can also be made ahead and will keep well in the refrigerator for up to 3 days—simply reheat gently before using. To save time on the day of serving, prep the whipped cream and caramelized bananas just prior to assembling to ensure everything stays fresh and light. When ready to serve, layer the whipped cream, bananas, and drizzle with the beautifully prepared salted caramel for a show-stopping dessert that’s just as delicious as if made fresh!
Expert Tips for Chocolate Pavlova
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Room Temperature Eggs: Ensure your egg whites are at room temperature; this helps them whip up to their maximum volume for the perfect meringue texture.
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Gradual Sugar Addition: Add sugar gradually while beating the egg whites; this will help achieve a glossy and stable meringue.
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Avoid Oven Peeking: Resist the temptation to open the oven during baking. A sudden drop in temperature can cause the meringue to collapse, ruining your Chocolate Pavlova.
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Check for Caramel Consistency: When making your salted caramel, stir continuously and watch for the perfect amber color; burning can happen quickly, so stay attentive.
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Whipping Cream Perfection: Whip the heavy cream just until medium peaks form; over-whipping can result in a grainy texture instead of a light, fluffy topping for your Pavlova.
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Serve Immediately: For the best texture and taste, serve your assembled Chocolate Pavlova as soon as possible, as meringue can soften over time. Enjoy this delightful dessert!
What to Serve with Chocolate Banoffee Pavlova with Salted Caramel
Enhance your dessert experience by pairing this luscious treat with complementary flavors and textures that will delight your guests.
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Fresh Berries: Their tartness contrasts beautifully with the sweet richness of the Pavlova, adding a refreshing burst to each bite.
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Mint Chocolate Chip Ice Cream: The cool creaminess combined with the minty freshness elevates the dessert’s decadence, providing a delightful palate cleanser.
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Espresso or Coffee: A warm cup of espresso enhances the chocolate notes and balances the sweetness of the Pavlova, making for a perfect end to your meal.
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Salted Caramel Ice Cream: For those who can’t get enough of that salted caramel goodness, this creamy indulgence pairs seamlessly with the chocolate and bananas.
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Chocolate Drizzle: Elevate your dessert by cascading a warm chocolate sauce over the top, intensifying the chocolate flavor and adding a luxurious touch.
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Chilled Wine or Dessert Wine: A glass of sweet dessert wine or a rich red can provide a lovely balance, their fruity notes echoing the flavors of the Pavlova.
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Delicate Fruit Salad: A light mix of seasonal fruits introduces freshness, harmonizing with the chocolate and caramel while adding a pop of color to your table.
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Whipped Cream: It adds a cloud-like texture, enhancing each layer without overwhelming the main elements of your Chocolate Banoffee Pavlova.
Storage Tips for Chocolate Pavlova with Salted Caramel
Room Temperature: Store unassembled meringue in an airtight container at room temperature for up to 2-3 days to maintain its crispiness.
Fridge: If assembled, refrigerate leftovers covered for up to 2-3 days. Note that the meringue may soften slightly over time, but the flavors will remain delightful.
Freezer: Meringue can be frozen for up to 1 month if wrapped tightly in plastic wrap. Thaw in the fridge before assembling with toppings.
Reheating: Avoid reheating the assembled Pavlova. Serve it cold for the best texture and experience, savoring the rich flavors of the Chocolate Pavlova with Salted Caramel.
Chocolate Pavlova Variations & Substitutions
Feel free to get creative with this delicious Chocolate Banoffee Pavlova, making it your own with these exciting twists!
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Fruit Swap: Replace bananas with seasonal fruits like strawberries or mangoes for a fresh take. Not only does this add vibrant colors, but also new flavor profiles.
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Nutty Alternatives: Use pecans or almonds in place of peanuts for variation. Whether you prefer the buttery crunch of pecans or the delicate bite of almonds, each adds its charm.
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Dairy-Free Delight: Substitute Greek yogurt with coconut yogurt. This not only makes the dessert dairy-free, but it also brings a delightful tropical twist that complements the chocolate beautifully.
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Decadent Fudge: Drizzle chocolate fudge sauce over the assembled Pavlova for an extra layer of richness. The gooey texture pairs marvelously with the fluffy meringue.
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Caramel Variations: Swap salted caramel for a rich butterscotch sauce for a different flavor experience. The sweetness of butterscotch brings a nostalgic taste that’s perfect for any dessert lover.
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Spice it Up: Add a pinch of cinnamon or nutmeg to the meringue for a warm undertone. This subtle spicing enhances the chocolate and caramel flavors with a cozy, inviting note.
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Gluten-Free Version: This recipe is naturally gluten-free, but make sure to use certified gluten-free cocoa powder. This ensures every bite remains a delightful, worry-free treat!
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Layered Indulgence: Impress your guests by layering the Pavlova in a trifle dish with whipped cream, chocolate shavings, and layers of fruit. It transforms presentation and invites everyone to dig in!
Whichever variation you choose, remember to savor these moments and create beautiful memories around your dessert table. And if you’re looking for even more sweet inspiration, check out my delightful Banana Bread Chocolate recipe!
Chocolate Banoffee Pavlova with Salted Caramel Recipe FAQs
How do I choose ripe bananas for the Pavlova?
Absolutely! Look for bananas that are slightly speckled with brown spots, but not overly mushy. These bananas will be perfectly sweet and flavorful for caramelizing, adding a lovely richness to your Chocolate Banoffee Pavlova.
How should I store leftover Chocolate Banoffee Pavlova?
If you have assembled leftovers, refrigerate them in a covered container for up to 2-3 days. The meringue will soften a bit over time, but the delightful flavors will still shine through. If you’re storing unassembled components, keep the meringue at room temperature in an airtight container for 2-3 days for optimal crispness.
Can I freeze the meringue for later use?
Yes! To freeze the meringue, wrap it tightly in plastic wrap and store it in an airtight container. It can be kept in the freezer for up to 1 month. When you’re ready to enjoy, simply thaw it in the refrigerator overnight before assembling your Chocolate Banoffee Pavlova.
What if my meringue collapses during baking?
Very! This can happen if the egg whites were not whipped enough or the oven temperature fluctuates. If your meringue collapses, try adding a bit more sugar while whipping, and ensure there is no grease in your mixing bowl. Remember, resist the urge to open the oven during baking!
Are there any dietary considerations I should know for this recipe?
Certainly! If you’re catering to those with allergies, please note that this dessert contains eggs, dairy, and nuts (peanuts). For nut-free options, simply omit the roasted peanuts. If you want to make a dairy-free alternative, substitute the cream and yogurt with plant-based products like coconut cream and almond yogurt. Enjoy this decadent treat with family and friends for your indulgent occasions!
Decadent Chocolate Pavlova with Salted Caramel Sauce Delight
Ingredients
Equipment
Method
- Prepare the Meringue: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk room-temperature egg whites with an electric mixer until foamy. Gradually add granulated sugar while continuing to whip until thick and glossy. Fold in cornstarch, cocoa powder, instant coffee, and balsamic vinegar until just combined.
- Shape and Bake the Meringue: Transfer the meringue to the prepared baking sheet, forming a round disc approximately 6-7 inches wide. Bake at 200°F (93°C) for 2 hours. Turn off the oven and let the meringue cool slowly inside for at least 4 hours or overnight.
- Make the Salted Caramel: Melt granulated sugar over medium heat in a dry saucepan, stirring constantly until golden. Add butter and stir until combined. Gradually pour in heavy cream, stirring until thickened. Mix in a pinch of salt and let cool.
- Whip the Cream: In a mixing bowl, combine cold heavy whipping cream, Greek yogurt, powdered sugar, and a pinch of salt. Whip until medium peaks form, about 3-5 minutes.
- Prepare the Bananas: Slice bananas and sprinkle sugar over them. Caramelize with a kitchen torch until crispy.
- Assemble the Pavlova: Place the cooled meringue on a serving platter and cover with whipped cream. Add caramelized bananas, drizzle with salted caramel, and finish with chopped peanuts and shaved chocolate.
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