Banoffee Chocolate Pavlova

Ingredients

• For the meringue
• 4 egg whites
• 200g caster sugar
• 1 tsp cornflour
• 100g dark chocolate (70 % cocoa solids), melted and slightly cooled
• For the topping
• 3 tbsp unsalted butter
• 4 bananas, peeled and halved lengthways
• 4–6 tbsp salted caramel sauce
• 500ml double cream
• 2 tbsp caster sugar

Instructions

1. Heat the oven to 120C (100C fan)/240F/gas low. Line a baking tray with nonstick baking paper. Draw a 20cm circle onthe paper and turn it over, so the pencil mark is on the bottom, but still visible.
2. In a bowl, whisk the egg whites to soft peaks, then whisk in the caster sugar a tablespoon at a time, until combined.Add the cornflour, whisk until the mixture is glossy and stiff, then drizzle in the cooled melted chocolate and fold ingently – be careful not to overmix.
3. Spread the meringue on the prepared tray, inside the confines of the circle and in the shape of a crater, so thesides are a little higher than the middle. Bake for an hour and a half, until crisp and dried out, then remove andleave to cool.
4. Heat the butter in a saucepan, then add the bananas and cook, stirring gently, for two or three minutes, untilcaramelised on both sides. Set aside to cool.
5. When you are ready to serve, whip the cream and sugar to soft peaks. Put the meringue on a serving plate and spoonthe cream over the top. Top with the caramelised bananas, drizzle over the caramel sauce and serve immediately.