Banana Tahini Salted Caramel Pavlova Recipe

Introduction

This Banana Tahini Salted Caramel Pavlova is a delightful twist on the classic dessert, combining crisp meringue with rich tahini, fresh bananas, and a luscious salted caramel sauce. Its balance of sweet and savory flavors makes it a perfect treat for any occasion.

Ingredients

• 4 egg whites
• 1 cup sugar
• 2 ripe bananas
• 3 tablespoons tahini
• 1/2 cup salted caramel sauce

Instructions

1. Step 1: Preheat the oven to 275°F (135°C). In a clean, dry bowl, whisk the egg whites until soft peaks form, gradually adding the sugar until the meringue is glossy and holds stiff peaks.
2. Step 2: Spoon the meringue onto a baking sheet lined with parchment paper, shaping it into a circle with slightly higher edges to hold the toppings.
3. Step 3: Bake the meringue for about 1 hour, then turn off the oven and let it cool inside with the door slightly open to prevent cracking.
4. Step 4: Peel and slice the bananas just before serving to keep them fresh.
5. Step 5: Carefully transfer the cooled meringue to a serving plate. Spread the tahini evenly over the top, arrange the banana slices, and drizzle with salted caramel sauce.

Tips & Variations

• For extra crunch, sprinkle chopped toasted nuts such as pistachios or hazelnuts over the top before serving.
• Use homemade salted caramel for a more personalized flavor and control over sweetness.
• To make it vegan, substitute the meringue with aquafaba (chickpea brine) whipped into stiff peaks.

Storage

Since the pavlova is best enjoyed fresh to keep the meringue crisp, store any leftovers in an airtight container in the refrigerator for up to 1 day. Avoid topping it too early to prevent sogginess. Reheat is not recommended as it may soften the meringue.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the meringue in advance?

Yes, you can bake the meringue a day ahead and store it in an airtight container at room temperature. Add the bananas, tahini, and caramel sauce just before serving to maintain freshness and texture.

What can I use if I don’t have tahini?

If tahini is unavailable, you can substitute with almond butter or cashew butter for a similar nutty richness. Keep in mind this will slightly change the flavor profile.

Banana Tahini Salted Caramel Pavlova Recipe

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★★★★★

4.7 from 55 reviews

This Banana Tahini Salted Caramel Pavlova is a delightful fusion of crunchy meringue, creamy tahini, ripe bananas, and luscious salted caramel. The pavlova base is baked to crisp perfection, then topped with velvety banana slices and drizzled generously with rich salted caramel sauce enhanced by nutty tahini for a sophisticated twist. It’s a perfect dessert for those seeking an elegant yet approachable sweet treat.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Australian

Ingredients

Scale 1x2x3x

Meringue Base

• 4 large egg whites
• 1 cup granulated sugar

Topping

• 2 ripe bananas, sliced
• 1/4 cup tahini
• 1/2 cup salted caramel sauce

Instructions

1. Prepare the Meringue: Preheat your oven to 250°F (120°C). In a clean, dry bowl, whisk the egg whites using an electric mixer until soft peaks form. Gradually add sugar one tablespoon at a time, continuing to whisk until stiff peaks form and the mixture is glossy and smooth.
2. Bake the Pavlova: Line a baking sheet with parchment paper and spoon the meringue onto it, shaping it into a round about 8 inches in diameter with slightly higher edges to hold the toppings. Bake in the preheated oven for about 1 hour and 15 minutes or until the outside is crisp and dry to the touch. Turn off the oven and let the pavlova cool completely inside with the door slightly ajar to avoid cracking.
3. Prepare the Topping: While the pavlova cools, slice the bananas and set aside. Mix the tahini into the salted caramel sauce until well combined and smooth.
4. Assemble the Pavlova: Once the pavlova is completely cooled, transfer it to a serving plate. Arrange the banana slices on top evenly. Drizzle generously with the tahini salted caramel sauce.
5. Serve: Serve immediately to enjoy the contrast of crisp meringue with soft bananas and rich sauce. Store any leftovers separately to maintain texture.

Notes

• Make sure no grease or water gets into the egg whites to achieve perfect meringue.
• Use ripe bananas for natural sweetness and better texture.
• The pavlova is best served the same day to maintain its crisp texture.
• You can prepare the salted caramel and tahini mixture in advance and refrigerate.
• To keep the pavlova crisp, avoid adding the banana and sauce until just before serving.

Keywords: Banana pavlova, tahini dessert, salted caramel pavlova, meringue dessert, Australian dessert