Brown Sugar Pavlova with Banana Flambe & Vanilla Rum Syrup

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

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T_he brown sugar meringue_

Step 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.

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Step 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.

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For Bananas Flambé

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Step 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

Step 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.

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To assemble

Step 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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