Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 12 people
Difficulty level: 3 out of 4
9 Ingredients
- 2 cups thickened cream, separate half a cup for the caramel sauce
- 3/4 cup sour cream
- 2 large ripe bananas, peeled, sliced lengthways on an angle
- 50grams dark chocolate, melted
- 500grams pavlova base
- 1teaspoons sea salt flakes
- 1/2 cup brown sugar
- 1/3 cup crushed shortbread biscuits
- 395grams sweetened condensed milk
Nutrition per serving
2220kJ / 531Cal
2220 Kilojoules or 531 Calories
25% of daily energy intake*
Protein
6.1grams
Fat
26.7grams
Carbs
67.2grams
Sugars
63.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
To make the salted caramel sauce, stir 395g can condensed milk, 1/2 cup thickened cream and 1/2 cup brown sugar in a small heavy-based saucepan over medium-low heat. Stir until smooth and sugar dissolves. Continue to cook, stirring constantly with a silicone spatula, for 10-12 minutes or until thick and golden. Stir in 1 tsp sea salt. Set aside to cool to room temperature.
Step 2 of 3
Meanwhile, place cream and sour cream in a large mixing bowl. Using an electric mixer, beat to firm peaks.
Step 3 of 3
Spoon dollops of cream over pavlova base. Whisk cooled caramel to loosen, warming over low heat if necessary, then spoon three-quarters of sauce over cream. Top with banana and spoon over remaining caramel. Scatter over shortbread and drizzle with chocolate. Serve immediately.
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