Banana Tahini Salted Caramel Pavlova Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
