6 egg whites, at room temperature
11⁄2 cups caster sugar
2 tsps cornflour
2 tsps white vinegar
4 medium bananas, peeled, cut in half lengthways
1⁄4 cup granulated nuts
Maraschino cherries, to decorate
Choc Fudge Sauce
200g block dark cooking chocolate, chopped
1⁄2 cup pure cream
600ml tub thickened cream
1 tblsp caster sugar
2 tsps vanilla bean paste
Trace a 20cm x 30cm rectangle onto a sheet of baking paper. Place, trace-side down, on a large, greased oven tray.
Beat egg whites in a large bowl of an electric mixer until frothy. With motor operating, add sugar, 1 tblsp at a time, beating between each addition until dissolved. Beat for a further 5 minutes, or until thick and glossy. Fold in cornflour and vinegar. Spread into rectangle on prepared tray. Gently spread to edges.
Cook in a very slow oven (120C) for about 1 hour and 15 minutes, or until dry and crisp. Turn off oven. Cool in oven with door ajar for 1 hour. Remove. Cool completely.
To make sauce, combine all ingredients in a heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove bowl from heat. Cool slightly.
To make cream, beat all ingredients in same clean bowl of an electric mixer until soft peaks form.
To assemble, spread vanilla cream over pavlova. Top with banana. Drizzle with 1/3 cup of the sauce and sprinkle with nuts. Decorate with maraschino cherries and serve with remaining sauce, if desired.