3 firm ripe bananas, thickly sliced
300ml thickened cream, whipped to soft peaks
roasted salted peanuts, to garnish
4 egg whites
220g caster sugar
pinch cream of tartar
110g brown sugar
60ml thickened cream
SALTED PEANUT PRALINE
100g roasted salted peanuts
220g caster sugar
1. Preheat oven to 110C. Line an oven tray with baking paper.
2. To make pavlova, beat egg whites with an electric mixer to form soft peaks. Gradually add sugar, beating until mixture is thick and glossy and sugar has dissolved. Beat in cream of tartar.
3. Spoon meringue into four equal nest shapes on prepared tray.
4. Bake for 1 hour or until crisp. Turn oven off and prop door open with a wooden spoon. Allow pavlovas to cool completely.
5. To make toffee sauce, stir butter and sugar in a saucepan over low heat until melted and combined. Stir in cream. Bring to a simmer. Remove from heat.
6. To make praline, line an oven tray with baking paper. Spread nuts on tray in a single layer.
7. Stir sugar and water in a medium heavy-based saucepan, without boiling, until sugar dissolves. Use a wet pastry brush to brush down any stray sugar crystals on side of pan.
8. Bring mixture to a boil. Boil, without stirring, until dark golden brown. Carefully pour caramel over nuts on prepared tray in a thin layer. Cool until set. Break into shards.
9. Melt butter in a large frying pan over medium heat. Add banana slices. Cook, turning occasionally, until golden brown and caramelised.
10. Arrange bananas on serving plates. Top with pavlovas, whipped cream and toffee sauce. Garnish with peanuts. Serve with praline.
Cooking the toffee for the praline until it is dark golden, will ensure it has depth of flavour and a hint of bitterness to offset the sweetness of the dessert.
This recipe has been tested.