Guest chef

Meringue Girls

Meringue Girls, Alex Hoffler & Stacey O'Gorman began in 2012 when the two met working in a restaurant in London. They have a bakery in London from which they also run classes.

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Chocolate and banana pavlovas

  • Serves 8
  • Prep 20 mins
  • Total time 20 mins, plus freezing
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Chocolate and banana pavlovas
Chocolate and banana pavlovas

step by step

  • 1Slice the bananas in long angled slices, then arrange them in a single layer on a tray lined with baking paper. Freeze for at least 4 hours or overnight.
  • 2Whiz the dried banana chips with a pinch of sea salt in a food processor until finely chopped.
  • A rich pavlova, topped with chocolate cream, frozen banana slices and a chocolatey coconut drizzle that sets hard on the banana, creating a satisfying crackle when you dig in with a spoon. A touch of gold leaf adds a glamorous effect.
  • 3For the crackle chocolate drizzle, gently heat the coconut oil in a small saucepan, or in a microwave, until just melted. Remove from the heat and whisk in the cocoa powder, maple syrup and vanilla, plus salt to taste. Set aside to cool.
  • 4When you are ready to assemble the pavlovas, whip the double cream until it just forms soft peaks, then gently stir through the cocoa powder.
  • 5Spoon the chocolate cream generously onto the centre of each pavlova base. Top with the frozen banana slices, lashings of chocolate drizzle and a sprinkle of salty banana chip powder. Use a vegetable peeler to shave dark chocolate over the top, and finish with touches of gold leaf.
  • Recipe photograph by Maja Smend

Get ahead

Freeze the banana slices up to 2 days ahead. Whiz the banana chips and make the crackle chocolate drizzle up to a few hours ahead; keep at room temperature. Assemble and decorate just before serving.

You will need

  • 8 chocolate pavlova bases (see related recipe)

For the toppings

  • 2 ripe bananas
  • 75g dried banana chips
  • a pinch of sea salt
  • 600ml double cream
  • 1 tbsp cocoa powder
  • 25g cook’s Belgian dark chocolate (at least 70% cocoa solids)
  • a couple of sheets of edible gold leaf

For the crackle chocolate drizzle

  • 150g coconut oil
  • 75g cocoa powder, sifted
  • 50ml maple syrup
  • 1 tsp vanilla extract

+ Nutritional Information