Mini Pavlova with Caramel Banana, Rum and Lime Puree – Australia

Method

Preheat an oven to 130 deg. C (270 deg. F).

For the meringue: whisk the egg whites so that they form stiff peaks. Add half of the caster sugar and continue to whisk for about 30 seconds. Add the other half of sugar and continue to whisk until you have really stiff peaks. Add the corn flour and vinegar and gently fold until completely mixed through.

Line a baking sheet with baking parchment (use a little butter to hold it in place). Place a 75mm diameter stacking ring on the baking sheet and using a piping bag with an 8ml nozzle pipe the meringue mix in to it in a spiral motion. Pipe 3 layers and then gently remove the stacking ring. Repeat for the other meringues. Alternatively you can carefully spoon the meringue on to the baking sheet in nest shapes. Bake the meringue for 10 minutes at 130 deg. C and then reduce the oven to 100 deg. C (210 deg. F) and bake for a further 50 minutes. Now, turn off the oven and let the meringues cool and dry overnight in the oven.

For the banana puree: add the 125g of caster sugar to a large heavy based frying pan. Put the pan over a medium heat and allow the sugar to caramelise to a deep golden brown colour. Jiggle the pan around so that the sugar caramelises evenly. Add the two whole bananas to the caramel and toss them around until softened and coated. Deglaze the pan with the rum and put the lot into a food processor taking care as it will be hot. Add the lime juice to the processor and then blitz until smooth. After this I then use a hand blender to ensure all the caramelised sugar is blended. Put the puree in the fridge for an hour to cool.

For the dessert: Pipe or spread the banana puree over the top of each meringue. Whip the single cream to firm peaks and carefully spread it over the banana puree. Place the banana slices on the cream - be creative – and finally grate some lime zest over the banana for garnish. Enjoy the crunchy and sticky meringue with that amazing puree.