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Chocolate and banana pavlovas
Serves: 8
Prep time: 20 minsTotal time: 
Recipe photograph by Maja Smend
Chocolate and banana pavlovas
Serves: 8
Prep time: 20 minsTotal time:
See more recipes
Nutritional information (per serving)
Calories
804Kcal
Fat
61gr
Saturates
39gr
Carbs
56gr
Sugars
50gr
Fibre
3gr
Protein
7gr
Salt
0.3gr
Meringue Girls
Meringue Girls, Alex Hoffler & Stacey O'Gorman began in 2012 when the two met working in a restaurant in London. They have a bakery in London from which they also run classes.
See more of Meringue Girls’s recipes
Meringue Girls
Meringue Girls, Alex Hoffler & Stacey O'Gorman began in 2012 when the two met working in a restaurant in London. They have a bakery in London from which they also run classes.
See more of Meringue Girls’s recipes
Ingredients
For the toppings
- 2 ripe bananas
- 75g dried banana chips
- a pinch of sea salt
- 600ml double cream
- 1 tbsp cocoa powder
- 25g cook’s Belgian dark chocolate (at least 70% cocoa solids)
- a couple of sheets of edible gold leaf
For the crackle chocolate drizzle
- 150g coconut oil
- 75g cocoa powder, sifted
- 50ml maple syrup
- 1 tsp vanilla extract
Step by step
Get ahead
Freeze the banana slices up to 2 days ahead. Whiz the banana chips and make the crackle chocolate drizzle up to a few hours ahead; keep at room temperature. Assemble and decorate just before serving.
- For this recipe you will need to make meringue bases. Slice the bananas in long angled slices, then arrange them in a single layer on a tray lined with baking paper. Freeze for at least 4 hours or overnight.
- Whiz the dried banana chips with a pinch of sea salt in a food processor until finely chopped.
- For the crackle chocolate drizzle, gently heat the coconut oil in a small saucepan, or in a microwave, until just melted. Remove from the heat and whisk in the cocoa powder, maple syrup and vanilla, plus salt to taste. Set aside to cool.
- When you are ready to assemble the pavlovas, whip the double cream until it just forms soft peaks, then gently stir through the cocoa powder.
- Spoon the chocolate cream generously onto the centre of each pavlova base. Top with the frozen banana slices, lashings of chocolate drizzle and a sprinkle of salty banana chip powder. Use a vegetable peeler to shave dark chocolate over the top, and finish with touches of gold leaf.
Chef quote
A rich pavlova, topped with chocolate cream, frozen banana slices and a chocolatey coconut drizzle that sets hard on the banana, creating a satisfying crackle when you dig in with a spoon. A touch of gold leaf adds a glamorous effect.