Arguing whether Pavlova is an Australian or New Zealand invention is a moot point. Because instead of arguing the point as well as arguing about Phar Lap and Russell Crowe who both were indisputably born in New Zealand, you could instead be sinking your fork into this lusciously gorgeous dessert made of sweet, crunchy meringue with a gooey centre and billows of whipped cream and fruit. So whilst others argue the point, I’ll be the one in the corner eyes rolling back and toes curled at the textural sensation of the dish.
I have eaten and made many pavlovas in my life but it was only this year that I tried a brown sugar pavlova at the Mumu Grill Take it Slow dinner. I even asked Chef Mumu if he would give out the recipe to no avail. So I went online and serendipitously discovered that the Greedy Gourmand had already done one just last month, based on the recipe from Gourmet Traveller.
I usually use vanilla bean paste as I find it’s the best way to get the authentic true vanilla bean flavour without dealing with scraping beans but this time I used a whole vanilla bean as I knew I could scrape the bean of the seeds and then simmer the whole bean in the syrup. I thought that instead of sliced banana, I wanted to make it with bananas flambé, a favourite dessert of ours. If you felt like it, you could certainly omit the vanilla & rum syrup as the bananas flambé have a delicious syrup. The only reason why I made the vanilla & rum syrup was that I had decided to do a banana flambé after the syrup was made.
Bananas flambé
In order to get the gooey inner I cooked the individual pavlovas for 40-45 minutes as I didn’t want it entirely dried out. I wanted the goo – hell I needed the goo. You know that heavenly moment when you crack the outer layer to reveal the voluptuously soft, slightly sticky toothsome inner not unlike a marshmallow. No arguing about that.
Brown Sugar Pavlova with Bananas Flambé & Vanilla Rum Syrup
Makes 6 individual pavlovas
Pavlova
- 4 egg whites
- 150gm caster sugar
- 70gm brown sugar
- 10gm cornflour
- 1tsp white vinegar
- 1tsp vanilla paste
- 400ml thickened cream
- 1 teaspoon vanilla bean paste
- 2 tablespoons shredded coconut to sprinkle on top
Bananas flambé
- 50g brown sugar
- 4 bananas, sliced
- 50g butter
- splash of rum
- splash of Lena Banana liqeur (optional)
Rum syrup
- 125gm caster sugar
- 90gm brown sugar
- 1tbsp lemon juice
- 1 vanilla bean, split and seeds scraped
- 20ml golden rum
For Pavlova
The brown sugar meringue
1. Preheat oven to 150c. Line 2 baking sheets with baking paper and draw 9 cms circle on each sheet to make 6 in total. Whisk egg whites and a pinch of salt until soft peaks form, then add sugar gradually and whisk until firm peaks form and mixture is thick and glossy.
Ready for the oven
2. Add brown sugar, whisk until glossy. Fold in cornflour, vinegar, and vanilla bean paste.
Spoon meringue onto the baking paper using the circles as a guide and bake for 40 minutes. Turn off oven and cool completely to cool pavlova.
Baked individual pavlovas
For Bananas Flambé
1. In a large, heavy based saucepan, melt brown sugar on medium heat until it becomes liquid. Then add butter and stir until combined. Add sliced bananas and cook for a couple of minutes until they are all coated with the caramel. Then add rum and banana liquer if using and flambé. Add a little water at the end to produce a thinner syrup (about 1/3 to 1/2 cup of water). Cool.
For Syrup
1. Meanwhile, for syrup combine sugars, lemon juice, vanilla bean and 130ml water in a small saucepan and stir over medium-high heat until sugar dissolves. Bring to the boil and cook until syrupy, remove from heat and cool to room temperature. Add rum and stir, then strain and cool.
To assemble
1. Whisk cream and vanilla bean paste together until soft peaks form. I didn’t sweeten the cream with sugar as I thought it was sweet enough as it is although please do add sugar to taste if you see fit. Spoon on top of pavlova, top with cooled bananas flambe and drizzle with cooled vanilla & rum syrup.
Adapted from Australian Gourmet Traveller March 2009 via the Greedy Gourmand
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36 Comments | Add your own
I love making banana flambe, and even had it just two days ago
The brown sugar pavlova is such a great idea!
Beautiful! I want to try a brown sugar pavlova, but am waiting for the right flavor pairing inspiration to strike. Bananas flambe does sound terrific, though. Yummmm pavlova <3
oh my lord, this look divine. the combo of the banana flambe + the fluffy cookie must be heaven!
Vanilla paste, that’s a new one for me. My stomach just growled. I need one now. Beautiful!
I think I just drooled all over my computer. This looks soooo good, and it looks very elegant as well!
Fantastic recipe – it sounds lovely! How did it compare to the one at Mumu grill?
Oh my, I’ve been dreaming about brown sugar pavlova ever since we went to Mumu! Haha I’m not surprised Chef Mumu didn’t give up his recipe, it’s a keeper! I love the addition of the banana flambe
oh, i was practically salivating at the description on twitter.. Sounds delish, and I don’t even like bananas xD
OMG – It is just after breakfast here, but I am hungry again. I want one of these!!! The caramelised bananas on top look devine.
Love banana flambé and drooling at the keyboard!!
I’m quite sure you’re trying to send me over the edge of sanity with my sweet tooth
Cheers!
Gera
Actually, we prefer more than just a splash of rum. That’s the only change we’d make!
You’re so right about needing a sticky marshmallowy inside. I don’t like a mushy pavlova – toothsomeness is important. You’ve come up with a perfect winter topping too. Caramel bananas are so wonderfully soft and sweet. Great combination.
Omg. my jaw literally dropped when i saw that first image! It looks gorgeous! I’ll join you in the corner whilst they’re debating as well
lol.
DELICIOUS! do you know how to make that cool flame thingy too? hee hee!
What a great combination of flavors and textures. I’ve always wondered if one could make pavlova with brown sugar. Now I know.
yum yum. so did it turn out as good as mu mu grill?
Yum – this looks delicious! Still drooling at the MuMu grill one we tried. Chef Macindoe should have known there is no stopping a determined foodie. How would you compare the texture of the pavlova from this recipe to the MuMu grill one?
Hi ArtemisIII-Hehe great minds think alike!
Hi anna-I have to say that I think this is the right flavour combo
Bananas and brown sugar were made for each other!
Hi Jescel-It was amazing. I ate two in one day and they’re not small!
Hi Bethie-Would you like me to send some vanilla paste over to you?
It’s great stuff!
Hi Steph-Haha that’s the ultimate compliment isn’t it!
You could definitely serve it up at a dinner party 
Hi Anita-It was pretty much exactly like the Mumu one! Except the fruit was different of course but the pavlova itself was
just like it!
Hi Steph-Haha I was determined to get it either way
Hi Chris-Hehe I think you could definitely do it with other fruit, some delicious tropical fruit or even sauteed apples?!
Hi Cakelaw-Hehe sorry!
Yes the whole thing went together so well! 
Hi Gera-Hehe honestly I’m not! Although I think I sent myself over the edge after having two of them
Hi The Duo Dishes-Haha the amount of rum is purely discretionary!
Hi Arwen-Yes I love it sticky inside. Sometimes it’s too fluffy inside (the bought ones have a food inch or two of fluff)
whereas I love the sticky marshmallow. Thankyou so much!
Hi Betty-hehe thankyou very much!
Hehe we can eat while everyone argues 
Hi Sophia-I would have loved to have captured it but I was alone and didn’t want anything to set fire!
Hi Leela-Thankyou! yep although the recipe also has white sugar so perhaps not wholly with brown sugar although a part of me
wonders what that would be like
Hi Simon-Sure did! Although it had different fruit topping and a syrup
Hi Forager-I was determined to make it-I can be very stubborn and determined as far as food is concerned
I’d say the texture is the same 
Oh… *drool* I was thinking of crepe suzette and you come with this recipe *drool again*
Woo looks like a mountain of yumminess! Is the use of brown sugar purely for the taste & color? Any texture difference than ordinary sugar only?
Brown sugar you say? Sounds good. I’ve not made the pavlova too many times. Strange really because it’s such a delicious dessert and it’s not that difficult. I love your banana. Looks fantastic. Sounds like you eat it often?
YUUMMM pavolllaaa!! Been craving for a whillee but I doubt I will be able to make it succesfully at home
so I’ll just keep sitting here and drooling over your photos…
Mmm… this looks absolutely delicious. I love flambéed bananas and I love pav, but I’ve never thought to put the two together. Genius!
(I always thought it was Australian, but I don’t want to start a war over it!)
sadly, i’ve never tried pavlova, but i’ve already decided that i want this version to be my first. what a creation!
Everytime I come onto your website I get so hungry! I had no idea Russel Crowe was born in new zealand. I’m so envious that you try all these delicious foods!
oh I m drooling . this dessert is mouth watering. I ve never made Pavlova looks really good !
Oh that looks like Autumn on a plate! Beautiful!
Hi Lilia-Hehe I love crepes suzette too!
Hi Yas-It’s itneresing because there’s more white sugar than brown in the recipe but it definitely changes the taste and I think perhaps makes the inside that bit more gooey?
Hi Julia-Yes it’s one of those things that one might dismiss as being too kitsch or tired (I have in the past) but it’s so good! We have the bananas flambe often but not really the pavlova.
Hi FFichiban-Aww it’s easy! Just make sure you ahve a very clean bowl and beaters
Although you’re most welcome to sit and drool at the photos 
Hi Angela-It was fabulous! Gotta love Gourmet Traveller!
Haha I know although I don’t think the arguments get very serious thankfully! 
Hi grace-Ooh yes definitely make this your first!
Hi Emma-Hehe thankyou!
I know we appropriate him for ourselves 
Hi snooky doodle-Thankyou so much!
Hi Y-I toyed with the idea of using autumn leaves but it was too cold to go outside!
Hello Lorraine,
What a beauty of a fine dessert!
What a lot of effort you put into that! It looks sublime! Again! Yum Yum Yum,….8)!!
A brown-sugar pav? Interesting! And bananas go so well with brown sugar.
I’ve never seen or tried pavlova made with brown sugar. Is there a difference in the texture? Looks yummy with the bananas!
That looks like heaven! Mmmm
Hi Sophie-thankyou so much!
You always say the nicest things! xxx
Hi Midge-They are perfect bed fellows aren’t they!
Hi pigpigscorner-I don’t know if it’s the lower cooking time but the inner was gorgeous and marshamallowy. Sometimes white
sugar pavlovas have a fluffier centre (but not always). Thankyou!
Hi Esz-Thanks so much!
Oh my! Just lovely! THey say half of your eating is done with the eyes, and this one certainly does it for me
This pavlova is just gorgeous! Your blog creations are all too pretty to eat.
Hi Libby-Thankyou so much! Hehe I do a lot of eating with my eyes on your blog
Hi Lauren-Thankyou so much! That’s so sweet of you to say
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