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Banana, Tahini & Salted Caramel Pavlova Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Prepare the Topping: In a mixing bowl, whisk 400ml double cream with 2 tablespoons tahini and 2 tablespoons icing sugar until soft peaks form.
  9. 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.
  10. 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

Find it online: https://www.cheftara.com/banana-tahini-and-salted-caramel-pavlova-recipe/