NEW AUSSIE CLASSIC BANOFFEE PAV

You can give meringue a marvellous makeover for a pavlova pie that’s piled high with unforgettable yum. It’s a mash-up made in heaven!

- Sarah Murphy

BANOFFEE PAVLOVA STACK

Preparation time 45 mins

Cooking time 1 hour 15 mins

Serves 8

6 free-range egg whites, at room temperature

1 1/2 cups caster sugar

1 tsp white vinegar

1 tsp cornflour 1/2 x 225g bag milk chocolate melts

395g can Top ’n’ Fill Caramel

3 bananas, sliced on an angle

2 x 30g Flake bars

CREAM FILLING

250g sour cream

600ml thickened cream

2 Tbsp icing sugar

2 tsp vanilla extract

STEP 1 Preheat oven to 140°C fan-forced (160°C conventional). Grease 2 large oven trays. Draw three 17cm dia. circles (in total) on 2 sheets of baking paper and place paper, marked-side down, on trays.