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.