Chocolate & Banana Pavlovas – Sainsbury’s Magazine

Step By Step for the meringue mixture

Get ahead

The meringues can be made 1 week ahead; store in an airtight container. They also freeze well.

You will need

For the meringue mixture

  • 300g caster sugar
  • 150g fresh egg whites (about 4 large egg whites)
  • 1 tbsp cocoa powder, sifted, plus extra for dusting


  • 1Preheat your oven to 220°C, fan 200°C, gas 7. Line 2 large baking trays with baking paper. Using a 10cm round biscuit cutter or chef’s ring, draw 4 circles (spaced well apart) on each piece of paper. Turn over the paper (you should still be able to see the circle templates) and set aside. Line a small roasting tin with baking paper, pour in the caster sugar and heat it in the oven for 7 minutes. Heating the sugar helps to create a glossy, stable mixture.
  • 2Pour the egg whites into a free-standing mixer (or use a large clean bowl and an electric hand-whisk) and whisk them slowly at first, allowing small stabilising bubbles to form, then increase the speed until they form stiff peaks.
  • 3Take the sugar out of the oven, then turn down the oven to 120°C, fan 100°C, gas ½. With your mixer on full speed, very slowly spoon the hot sugar, a spoonful at a time, into the beaten egg whites, making sure that the mixture comes back up to stiff peaks after each addition. Once you have added all the sugar, continue to whisk on full speed for at least 5 minutes until you have a smooth, stiff and glossy mixture. Rub a bit of the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth.
  • 4Now it’s time to add your flavouring to your meringue mixture. Gently stir the cocoa powder through the meringue for a marbled effect, being careful not to overmix it, as you want it to look streaky.
  • 5Pile your flavoured meringue into 8 heaps on the prepared baking trays, using the circle templates as a guide, forming each one into a spiky heaped circle with a dip in the centre. Dust the pavlovas with cocoa powder.
  • 6Bake for 1 hour 30 minutes or until the bases of the meringues come off the baking paper cleanly. If you are not sure if they are done, turn off the oven and leave the meringues inside the oven as they cool. Store the cold meringues in an airtight container until you are ready to add your toppings.
  • Recipe photograph by Maja Smend

Step By Step for the topping

You will need

  • 8 chocolate pavlova bases (see related recipe above)

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


  • 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

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