Banana pavlova

11 September 2006
Banana pavlova


(serves 16)

For the pavlova 200ml egg whites
400g sugar
12ml white wine vinegar
50ml boiling water

For the custard 7 egg yolks, beaten
1 vanilla pod
700ml cream
500ml milk
150g sugar

To serve Passion fruit
Clotted cream
Banana, sliced


For the pavlova, whisk the egg whites, sugar and vinegar until stiff. Slowly whisk in the boiling water and continue whisking until thick and glossy. Spoon on to a lined baking sheet and bake at 120ºC for 40 minutes.

To make the custard, heat the milk and cream. Whisk the egg yolks, sugar and vanilla together to the ribbon stage. Beat the hot milk and cream into the egg yolks, sugar and vanilla. Return to the pan and heat gently until the mixture coats the back of a spoon. Cool.

To serve, put a blob of clotted cream on to the plate, arrange the sliced banana on top, spoon on a little custard and passion fruit, then lay the pavlova on top.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking