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)
Birthday Banoffee Pavlova Pie
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
For the meringue base:
- Preheat oven to 100 C.
- Beat eggs whites with cream of tartar until soft peaks form.
- 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.
- 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.
- Spoon meringue mix evenly into the circle template. Then create a crater in the centre of the egg white mound (see photos).
- 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:
- 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.
- 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.
- Top graham cracker crust with remainder of dulce de leche.
- Slice banana into 0.5cm thick slices. Arrange slices as desired over the dulce de leche.
- Beat whip cream until stiff, and mix in sugar. Top banana layer with the whip cream.
- Sprinkle on remainder graham cracker crumbs and sprinkles, and refrigerate until serving.