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Chocolate and banana pavlovas


Serves: 8
timePrep time: 20 mins
timeTotal time:
Chocolate and banana pavlovas
Recipe photograph by Maja Smend

Chocolate and banana pavlovas


Serves: 8
timePrep time: 20 mins
timeTotal time:

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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

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

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.
  1. 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.
  2. Whiz the dried banana chips with a pinch of sea salt in a food processor until finely chopped.
  3. 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.
  4. 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.
  5. 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.

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