Banana Tahini Salted Caramel Pavlova Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
