Banana Tahini Salted Caramel Pavlova Recipe
Introduction
This Banana Tahini Salted Caramel Pavlova is a delightful twist on the classic dessert. Crisp on the outside and soft inside, it pairs perfectly with sweet bananas and a rich tahini caramel sauce for a unique flavor combination.
Ingredients
- 4 egg whites
- 1 cup sugar
- 2 ripe bananas
- 1/4 cup tahini
- 1/2 cup caramel sauce
Instructions
- Step 1: Preheat your oven to 275°F (135°C). Whip the egg whites until stiff peaks form, then gradually add the sugar while continuing to beat until the mixture is glossy. Spoon the meringue onto a baking sheet lined with parchment paper, shaping it into a round base about 8 inches in diameter. Bake for 1 hour, then turn off the oven and let the pavlova cool inside completely.
- Step 2: Slice the bananas and gently toss them with the tahini and caramel sauce. Once the pavlova base is cool, generously top it with the banana and tahini caramel mixture before serving.
Tips & Variations
- For extra texture, sprinkle toasted sesame seeds over the top before serving.
Storage
Store the pavlova base separately from the toppings in an airtight container at room temperature for up to 2 days. Once topped, serve immediately, as the pavlova can become soggy. Leftover toppings can be refrigerated for up to 2 days and reheated gently.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pavlova base ahead of time?
Yes, you can bake the base up to two days in advance and store it in an airtight container at room temperature.
What can I use instead of tahini?
If you don’t have tahini, smooth almond or peanut butter can be used as a substitute for a different nutty flavor.
PrintBanana Tahini Salted Caramel Pavlova Recipe
This Banana Tahini Salted Caramel Pavlova is a delightful dessert featuring a crisp, airy meringue base topped with ripe bananas and a luscious tahini-infused salted caramel sauce. The combination of sweet caramel and nutty tahini adds depth to the fresh bananas and crunchy pavlova, creating a sophisticated and unique treat perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Modern Fusion
- Diet: Vegetarian
Ingredients
Pavlova Base
- 4 large egg whites
- 1 cup granulated sugar
Topping
- 2 ripe bananas, sliced
- 1/4 cup tahini (sesame paste)
- 1/2 cup caramel sauce
- 1/2 teaspoon sea salt
Instructions
- Prepare Pavlova Base: Preheat the oven to 250°F (120°C). In a clean, dry bowl, whip the egg whites on medium speed until soft peaks form. Gradually add the sugar, a tablespoon at a time, continuing to whip until stiff, glossy peaks form and sugar is dissolved. Spoon the meringue onto a baking sheet lined with parchment paper, shaping it into a 7-8 inch round with slightly raised edges to hold toppings. Bake for about 1 hour and 15 minutes until crisp on the outside and slightly chewy inside. Turn off oven and let pavlova cool completely inside the oven to avoid cracking.
- Prepare Tahini Salted Caramel: If using store-bought caramel sauce, gently warm it in a small saucepan over low heat. Stir in the tahini until fully incorporated and smooth. Add sea salt to taste and mix well.
- Assemble the Pavlova: Once the pavlova base has cooled, spoon the tahini salted caramel over the center, spreading it evenly but leaving edges visible. Arrange the sliced bananas on top of the caramel layer.
- Serve: Serve immediately after assembling to enjoy the contrast of the crisp pavlova, creamy caramel, and fresh bananas. Store any leftovers separately to maintain pavlova texture.
Notes
- Ensure no egg yolk contaminates the whites to achieve maximum volume.
- Use ripe bananas for optimal sweetness and texture.
- The pavlova base can be made a day ahead and stored in an airtight container.
- Adjust the amount of sea salt in the caramel according to your preference for sweetness balance.
Keywords: Banana pavlova, Tahini dessert, Salted caramel pavlova, Meringue dessert, Unique pavlova recipe
