Birthday Banoffee Pavlova Pie


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It was recently my good friend’s birthday. When we first met a few years ago, and we talked about our favourite desserts (naturally), I remember she mentioned her absolute favourite was pavlova. Definitely not one to top my dessert list, I thought pavlova an odd pick – as it’s basically only egg whites – so surely something with so much protein can’t be classified as a proper dessert, right?

Nevertheless, I gave it a try, and now I can honestly see why it’s a favourite. Pavlova is light and airy, with a satisfyingly crunchy outer crust encasing a chewy centre. While most pavlova recipes call for a berry or stone fruit filling with whipped cream, I decided to combine my personal favourite dessert into the classic pavlova: banoffee pie (for those unfamiliar with this, banoffee = banana + toffee). But being a birthday and all, I had to take it one step further, and came up with this funfetti-filled Birthday Banoffee Pavlova pie. You’re welcome.

(Scroll through for the recipe)

Banana, Toffee, and graham cracker flavours combine with a light and airy meringue base to create this ultimate funfetti birthday banoffee pavlova pie.

banoffee pie pavlova birthday cake

Birthday Banoffee Pavlova Pie

Birthday Banoffee Pavlova Pie

Birthday Banoffee Pavlova Pie

banoffee-pie

birthday-cake-pavlova

birthday-banoffee-pavlova-pie


Birthday Banoffee Pavlova Pie


Ingredients

For Meringue Pavlova:

  •  6 egg whites
  • 350 g caster sugar
  • cream of tartar
  • funfetti sprinkles

For the Banoffee Pie Filling:

  • 1 can dulche de leche (or make it using a can of condensed milk here)
  • 200g graham crackers (or digestive biscuits), crushed into crumbs
  • 75g butter, melted
  • 2 ripe bananas
  • funfetti springkles
  • 300g whipping cream
  • 2 tbsp castor sugar

Method

For the meringue base:

  1. Preheat oven to 100 C.
  2. Beat eggs whites with cream of tartar until soft peaks form.
  3. Gradually add in the castor sugar, only 1 tbsp at a time, and continue beating between additions until stiff peaks form. Meringue should be stiff and glossy, and hold its shape when a spoon is swirled through it.
  4. Mark a 25 cm circle on a piece of parchment baking paper. Turn paper over onto a baking sheet, so marking is facing down but is still visible on the other side.
  5. Spoon meringue mix evenly into the circle template. Then create a crater in the centre of the egg white mound (see photos).
  6. Place meringue into oven and bake at 100 C for 1½ hours. Then open the oven door, and leave pavlova in the oven to cool fully.

For the filling:

  1. Spread a thing layer of the dulche de leche into the bottom of the centre crater. This is just to act as a glue for the graham cracker crust.
  2. Mix graham cracker crumbs with melted butter. Pack the graham cracker crumb mixture into the meringue crater, and smooth down evenly. Reserve 1 tbsp of mixture and set aside.
  3. Top graham cracker crust with remainder of dulce de leche.
  4. Slice banana into 0.5cm thick slices. Arrange slices as desired over the dulce de leche.
  5. Beat whip cream until stiff, and mix in sugar. Top banana layer with the whip cream.
  6. Sprinkle on remainder graham cracker crumbs and sprinkles, and refrigerate until serving.

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