Sweeteners | Banana, tahini and salted caramel pavlova

Yields: 4-6 servings Prep time: 30 minutes Cook time: 1 hour 15 minutes

Ingredients:

For the Meringue:

• 4 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1 cup granulated sugar
• 1 tablespoon cornstarch

For the Salted Caramel Sauce:

• 1 cup granulated sugar
• 1/4 cup water
• 1/4 cup heavy cream
• 1 tablespoon unsalted butter
• 1/4 teaspoon sea salt

For the Tahini Cream:

• 1/2 cup tahini
• 1/4 cup honey
• 1/4 cup coconut milk
• 1 teaspoon vanilla extract

For the Toppings:

• 2 ripe bananas, sliced
• Toasted chopped nuts (almonds, pistachios, or pecans)
• Fresh berries (optional)

Equipment:

• Stand mixer with whisk attachment (or hand mixer)
• Large bowl
• Parchment paper
• Saucepan
• Small bowl
• Piping bag (optional)

Instructions:

1. Make the Meringue:

• Preheat oven to 225°F (107°C). Line a baking sheet with parchment paper.
• In a large bowl, beat egg whites with an electric mixer on medium speed until foamy.
• Add cream of tartar and continue beating until soft peaks form.
• Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff, glossy peaks form.
• Sift cornstarch over the meringue and gently fold in with a spatula.
• Using a spoon or piping bag, drop 4-6 mounds of meringue onto the prepared baking sheet.
• Bake for 1 hour, then turn off the oven and leave the door slightly ajar. Let the meringues cool completely in the oven.

2. Make the Salted Caramel Sauce:

• In a saucepan over medium heat, combine sugar and water. Cook, without stirring, until the sugar dissolves and turns a deep amber color.
• Remove from heat and carefully add cream (it will bubble up). Stir until smooth.
• Stir in butter and salt until combined.
• Let the caramel cool slightly before using.

3. Make the Tahini Cream:

• In a small bowl, whisk together tahini, honey, coconut milk, and vanilla extract until smooth and creamy.

4. Assemble the Pavlova:

• Place meringue nests on serving plates.
• Top with a generous amount of tahini cream.
• Arrange banana slices on top of the cream.
• Drizzle with salted caramel sauce.
• Sprinkle with toasted nuts and fresh berries (if using).

Tips & Variations:

• For a nut-free option, use toasted coconut flakes instead of nuts.
• Add a drizzle of chocolate ganache for an extra decadent touch.
• Use different fruits, such as strawberries, raspberries, or kiwi slices.
• Store leftover pavlova in an airtight container at room temperature for up to 24 hours.

Enjoy ..