Banana Tahini Salted Caramel Pavlova Recipe

Introduction

Banana Tahini Salted Caramel Pavlova is a delightful twist on the classic meringue dessert. Crisp on the outside and soft inside, it combines the sweetness of bananas with the rich flavors of tahini and salted caramel for a truly indulgent treat.

Ingredients

• 4 egg whites
• 1 cup sugar
• 2 ripe bananas
• 3 tablespoons tahini
• ½ cup salted caramel sauce

Instructions

1. Step 1: Preheat your oven to 250°F (120°C). In a clean bowl, whisk the egg whites until soft peaks form, then gradually add sugar, whisking until stiff, glossy peaks are achieved.
2. Step 2: Spoon the meringue onto a baking sheet lined with parchment paper, shaping it into a circle with slightly raised edges. Bake for about 1 hour and 15 minutes, then turn off the oven and let it cool completely inside with the door slightly open.
3. Step 3: Slice the bananas into thin rounds. In a small bowl, mix the tahini with the salted caramel sauce until smooth.
4. Step 4: Once the pavlova base is cool, spread the tahini caramel mixture over the top. Arrange the banana slices evenly on top of the caramel.
5. Step 5: Serve immediately to enjoy the crisp and creamy textures together.

Tips & Variations

• For extra crunch, drizzle some toasted sesame seeds over the top before serving.
• Use homemade salted caramel for richer flavor, or substitute with store-bought for convenience.
• If bananas are very ripe and soft, consider lightly caramelizing them in a pan for added texture and flavor.

Storage

Store the pavlova base separately in an airtight container at room temperature for up to 2 days to keep it crisp. Assemble the pavlova with banana and caramel just before serving, as the moisture from the toppings can soften the meringue. Leftovers with toppings can be refrigerated for up to 1 day but may lose their crispness.

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 and cool the pavlova base a day or two ahead. Keep it in an airtight container at room temperature until ready to assemble.

What can I substitute for tahini?

If you don’t have tahini, you can use almond butter or peanut butter for a different but complementary flavor, though the texture and taste will change slightly.

Banana Tahini Salted Caramel Pavlova Recipe

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★★★★★

4.9 from 72 reviews

This Banana Tahini Salted Caramel Pavlova is a delightful fusion dessert featuring a crisp and chewy pavlova base topped with sliced bananas and a luscious tahini-infused salted caramel sauce. The combination of nutty tahini, sweet caramel, and fresh fruit creates a uniquely indulgent and balanced treat perfect for special occasions or a sophisticated dessert.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 2 hours 35 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pavlova Base

• 4 large egg whites
• 1 cup (200g) granulated sugar

Topping

• 2 ripe bananas, sliced
• 1/2 cup tahini (sesame paste)
• 3/4 cup caramel sauce (preferably homemade or high-quality store-bought)
• 1/2 teaspoon flaky sea salt

Instructions

1. Prepare Pavlova Base: Preheat your oven to 275°F (135°C). In a clean, dry mixing bowl, whisk the egg whites using an electric mixer on medium speed until soft peaks form. Gradually add the sugar one tablespoon at a time while continuing to whisk at high speed until glossy and stiff peaks form.
2. Bake Pavlova: Line a baking sheet with parchment paper and draw a 7-inch circle as a guide. Spoon the meringue mixture onto the parchment inside the circle and spread evenly, building up the edges slightly to create a shallow bowl shape. Bake in preheated oven for 1 hour and 15 minutes, then turn off the oven and let the pavlova cool inside with the door slightly ajar for an additional hour to prevent cracking.
3. Make Tahini Salted Caramel: While pavlova bakes and cools, in a small bowl, combine the tahini with caramel sauce and stir well until smooth and fully integrated. Sprinkle in the flaky sea salt and mix gently to combine.
4. Assemble the Pavlova: Once completely cooled, carefully transfer the pavlova base to a serving plate. Spread a layer of the tahini salted caramel over the top and gently arrange the sliced bananas on top of the caramel layer.
5. Serve: Serve immediately or chill briefly before serving to set flavors. This dessert is best enjoyed soon after assembly to maintain the pavlova’s crisp texture.

Notes

• Make sure egg whites are room temperature for best volume when whipping.
• Use ripe bananas for optimal sweetness and texture.
• Flaky sea salt enhances the salted caramel flavor by providing bursts of saltiness.
• Pavlova is best eaten the same day it is assembled to prevent sogginess.
• Tahini can vary in flavor and consistency; choose a smooth variety for the best texture.

Keywords: pavlova, banana pavlova, tahini dessert, salted caramel pavlova, meringue dessert