Banana Chocolate Pavlova

  1. These pictures don’t do this amazingly satisfying, decadent dessert justice.
  2. This dessert is called a Pavlova-named for the Russian ballerina, Anna Pavlova.
  3. The origin of pavlova is from either Australia or New Zealand. Both countries claim it.
  4. There is no flour in this. It is full on meringue. Layers and layers of baked, cracked whipped cream
  5. It’s easier to make than we might think at first.
  6. It’s Valentines Day! Make this to impress a loved one!
  7. In hindsight, I wish I would have taken step by step pics…but REGARDLESS! This is SO so yummy.

I can’t claim this recipe. I used a basic Pavlova recipe like this one from Allrecipes and added my own touches to it. Basically you make as many layers as you want of meringue and add whipped cream and fresh fruit.

How to make this Banana Chocolate Pavlova: 

FYI-This will take a good solid three hours to three and a half hours make from start to finish. Broken up, 50 minutes of that time is baking, and about 2 hours of it is cooling. The rest of the time is spent making the meringue-about 15 minutes.  This recipe can be made a day ahead of time. Keep in mind though, that if you add the toppings, the meringue will lose it’s crunch by serving time. If needing to make it ahead of time keep all of the elements separate until ready to serve.

Also, note that many pavlova recipes make one large “cake”. I separated my batter and made two layers of “cake”. I’ve also made it before separating the batter into three layers. I like the look of more than one layer, but you can do whatever you like. l

  1. Use this recipe from All Recipes for the basic Pavlova layers.
  2. While the layers are baking or cooling, whip up my recipe for Homemade Whipped Cream. Set finished whipped cream aside in the refrigerator.
  3. Move on to the Chocolate Ganache-using 11.5 ounces of chocolate bits/chips, place them in a double boiler. Slowly add 16 fluid ounces of heavy whipping cream. Letting the water in a double boiler boil away while stirring the cream and chocolate together until it’s smooth. Set aside, but keep warm so it doesn’t harden.

To assemble: 

  1. Place one layer of meringue on a cake plate/serving dish.
  2. Add half of the whipped cream, spreading almost to edges of meringue.
  3. Add 2 sliced bananas, spread evenly. (any fresh fruit will work or sauce will work)
  4. Drizzle with Chocolate Ganache.
  5. Repeat 1-4.
  6. Serve immediately or refrigerate until ready to serve.
  7. DSC_0878DSC_0883 (2)DSC_0885

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