Introduction

This Banana, Tahini & Salted Caramel Pavlova is a delightful twist on a classic dessert, combining the crisp meringue with creamy tahini-flavored cream, ripe bananas, and a luscious salted caramel drizzle. It’s a perfect treat for special occasions or when you want to impress your guests with something both elegant and comforting.

Banana, Tahini & Salted Caramel Pavlova Recipe - Recipe Image

Ingredients

½ lemon, juiced (reserve the other half)
6 large egg whites
350g caster sugar
1 tsp vanilla extract
400ml double cream
2 tbsp tahini
2 tbsp icing sugar
3 bananas, sliced
3 tbsp salted caramel
2 sesame snaps

Instructions

Step 1: Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Preheat the oven to 130°C (110°C fan)/gas mark ½.
Step 2: Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Add the egg whites and whisk with an electric mixer on low speed until they form small, foamy bubbles, about 1-2 minutes.
Step 3: Continue whisking until the mixture looks like shaving foam. Gradually add the caster sugar, 1 tablespoon at a time, whisking well each time until you have a thick, glossy meringue. Rub a little meringue between your fingers; if you feel any sugar grains, whisk a bit longer.
Step 4: Add the retained lemon juice, vanilla extract, and 1 tablespoon cornflour (not listed but implied from the original recipe method), then whisk for another 30 seconds to combine.
Step 5: Spoon the meringue into the centre of the prepared circle on the baking parchment. Use a palette knife to spread it evenly to the edges, swipe around the edge to create a rim, then smooth the top.
Step 6: Bake for 15 minutes, then reduce the oven temperature to 100°C (80°C fan)/gas mark ¼ and continue baking for 1 hour. Turn off the oven and leave the pavlova inside to cool completely for at least 2 hours or overnight.
Step 7: When ready to serve, carefully invert the pavlova onto a serving plate and peel away the parchment. Don’t worry if it cracks slightly as it will be covered with the topping.
Step 8: To make the topping, whisk the double cream, tahini, and icing sugar together until soft peaks form. Spoon this mixture over the pavlova, arrange the sliced bananas on top, then drizzle with salted caramel and crumble over the sesame snaps.
Step 9: Serve immediately for the best texture and flavor.

Tips & Variations

For a nut-free version, substitute tahini with smooth peanut butter or mascarpone cream.
Ensure all equipment is clean and grease-free to help the egg whites whisk properly.
Add a pinch of cream of tartar when whisking the egg whites for extra stability.
You can swap bananas for caramelized figs or roasted pears for a different fruity twist.
Use homemade salted caramel for a richer, fresher flavor.

Storage

Store leftover pavlova in an airtight container in the refrigerator for up to two days. For the best texture, add the cream and toppings just before serving, as the meringue can soften over time. Reheat is not recommended since it will affect the crispness of the pavlova shell.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue ahead of time?

Yes, you can prepare the pavlova shell a day in advance and store it in a cool, dry place in an airtight container. Add the cream and toppings just before serving to keep it crisp.

What if my meringue cracks?

Some cracking is normal and doesn’t affect the taste. The cracks will be covered by the cream and toppings, so there’s no need to worry about appearance.

Banana, Tahini & Salted Caramel Pavlova Recipe

Print Recipe

★★★★★

4.9 from 94 reviews

A delightful Banana, Tahini & Salted Caramel Pavlova featuring a crisp meringue base topped with whipped tahini cream, fresh bananas, salted caramel drizzle, and crunchy sesame snaps for texture. This elegant dessert combines the lightness of pavlova with rich Middle Eastern-inspired flavors for a perfect balance of sweet, salty, and nutty.

Author: Tara
Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Total Time: 3 hours 35 minutes (including cooling time)
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: Fusion (Western with Middle Eastern flavors)
Diet: Vegetarian

Ingredients

Scale

Meringue Base

½ lemon, juiced (reserve the other half)
6 large egg whites
350g caster sugar
1 tsp vanilla extract
1 tsp cornflour

Topping

400ml double cream
2 tbsp tahini
2 tbsp icing sugar
3 bananas, sliced
3 tbsp salted caramel
2 sesame snaps, crumbled

Instructions

Prepare Baking Sheet and Oven: Line a large baking sheet with baking parchment. Use an 18cm round cake tin or plate to draw a circle on the parchment for guidance, then flip the parchment over so the ink side is down. Preheat the oven to 130°C (110°C fan) or gas mark ½.
Prepare the Egg Whites: Rub the reserved half lemon around the inside of a large, grease-free bowl or stand mixer bowl to prevent the meringue from slipping, then wipe out with kitchen paper to remove any butter or oil residue.
Whisk Egg Whites: Add the 6 large egg whites to the bowl and whisk with an electric mixer on low speed until small foamy bubbles form, which takes about 1-2 minutes. Continue whisking until the mixture resembles shaving foam, then start adding the caster sugar 1 tablespoon at a time while whisking continuously. The mixture should become thick, glossy, and stiff. Rub a bit of the meringue between your fingers to check for sugar grains; if you still feel graininess, continue whisking.
Add Flavorings: Once glossy, add 1 teaspoon cornflour, the lemon juice from half a lemon, and 1 teaspoon vanilla extract. Whisk for an additional 30 seconds to fully incorporate.
Shape and Bake the Meringue: Spoon the meringue into the center of the prepared parchment circle. Use a palette knife to spread the meringue evenly to the edges, then swipe the knife around the edge to create a smooth border and smooth the top.
Bake: Bake in the preheated oven at 130°C for 15 minutes, then reduce the temperature to 100°C (80°C fan) or gas mark ¼ and bake for an additional 1 hour. After baking, turn the oven off and leave the pavlova inside to cool completely for at least 2 hours or preferably overnight. This slow cooling helps prevent cracking.
Remove Pavlova from Parchment: When ready to serve, carefully invert the pavlova onto a serving plate and peel away the parchment. Some cracking is normal and will be covered by the toppings.
Prepare the Topping: In a mixing bowl, whisk 400ml double cream with 2 tablespoons tahini and 2 tablespoons icing sugar until soft peaks form.
Assemble the Dessert: Spoon the whipped tahini cream over the pavlova base evenly. Arrange the sliced bananas on top of the cream. Drizzle 3 tablespoons salted caramel over the bananas and cream, then crumble the 2 sesame snaps over the top for crunch and garnish.
Serve and Store: Serve immediately for the best texture and flavor. Leftovers can be stored covered in the refrigerator for up to two days.

Notes

Make sure the mixing bowl and beaters are completely clean and free of any fat for best meringue results.
Whisking times can vary; the meringue is ready when it holds stiff peaks and is glossy without sugar grains.
The slow cooling process inside the oven helps prevent cracks and keeps the inside marshmallow-like.
Salted caramel adds a perfect balance of sweetness and saltiness; feel free to adjust the quantity to taste.
Sesame snaps add a delightful crunch but can be substituted with toasted nuts or omitted if unavailable.

Keywords: banana pavlova, tahini dessert, salted caramel pavlova, meringue dessert, Middle Eastern pavlova, tahini cream, banana dessert