Ingredients
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
Vanilla Cream
600ml tub thickened cream
1 tblsp caster sugar
2 tsps vanilla bean paste
Method
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Trace a 20cm x 30cm rectangle onto a sheet of baking paper. Place, trace-side down, on a large, greased oven tray.
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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.
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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.
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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.
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To make cream, beat all ingredients in same clean bowl of an electric mixer until soft peaks form.
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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.
