Banana Caramel Cream Pavlova

Bananas Foster Pavlova
This seems like a Sunday afternoon dessert.  Ethereal, light, comforting and sweet.  For many during the season of Lent, Sunday is a break from their chosen 40 day fast.  We had to break our fast this morning as we had family in town and went to church and then they had to get a quick lunch and get on the road.  So we had brunch out at our favorite place, Crafthouse.  Does it count if we didn’t pay for the meal? 🙂 Anyway, we are dedicated to our no-eating-out fast and will continue throughout the weeks and will not plan on breaking the fast on Sundays.

One of my plans for Lent is to plan meals that are more exciting than going out to eat – things we look forward to more than going to a restaurant!  This fancy-schmancy dessert could make anyone feel as if they were at a posh little bistro having dessert and coffee!  I’ve done a pavlova on this blog before, and I love how versatile they can be.  A few weeks ago I bought this yogurt in a moment of weakness.  I always buy plain yogurt and add my own sugar because flavored yogurts have SO MUCH SUGAR.  However, I couldn’t resist the flavor description: honey salted caramel?! After we tasted it, Matt suggested it would be awesome on a pavlova and that we could add bananas and have it be a shockingly all-white dessert.  Cloud like, from the Greek Gods themselves.  I added vanilla bean to my pavlova and torched raw sugar on top of the bananas and with the combination of the salted caramel tanginess of the yogurt, it made an incredible dessert!  It makes me want to try lots of different combinations with various yogurt flavors!  I’ll post my pavlova recipe for you, here, again and you can do whatever toppings you can dream up!

Vanilla Bean Pavlovas
makes 12-15 small meringues

1 1/2 teaspoons vanilla bean paste
1/2 teaspoon cream of tartar
1 1/2 Tbsp cornstarch
1 1/2 cups granulated sugar
5-6 (about 6 oz) large egg whites, room temperature
Pinch salt

Place rack in the middle of the oven and preheat the oven to 275°. Line a large baking sheet with parchment paper.  Stir the cornstarch into the sugar in a small bowl.

In a large bowl of a heavy-duty mixer, fitted with whisk attachment, whip egg whites, cream of tartar and salt, starting on low, increasing to medium speed until soft peaks start to become visible, approximately 2 to 3 minutes.

Increase speed to medium-high, slowly and gradually sprinkling in the sugar-cornstarch mixture. A few minutes after these dry ingredients are added, slowly pour in the vanilla.  Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted, 4 to 5 minutes.

Pipe or spoon the meringue into 8-10 large round mounds that are 3 inches wide on the parchment-lined baking sheet.  With the back of a spoon, create an indentation in the middle of the mound for holding the filling once meringue is baked.

Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp, dry to the touch on the outside, and white — not tan-colored or cracked. The interiors should have a marshmallow-like consistency. Check on meringues at least once during the baking time. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn pan around.

Gently lift from the baking sheet and cool on a wire rack. Will keep in a tightly sealed container at room temperature for a week.

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