Banana Tahini Salted Caramel Pavlova

• lemon↗

  juiced (reserve the other half)

• egg whites↗
• granulated sugar350 g
• vanilla extract↗1 tsp
• cornstarch2 tsp
• heavy cream400 ml
• tahini↗2 tbsp
• powdered sugar↗2 tbsp
• bananas↗3

  sliced

• salted caramel3 tbsp
• sesame crisps2

Step-by-step instructions

1. 1

   Line a large baking tray with parchment paper. Using a round cutter 18 cm in diameter (cake tin or plate), draw a circle on the paper, then flip it over. Preheat the oven to 130 °C (110 °C with convection/gas ½).

2. 2

   Rub the inside wall of a large bowl or mixer bowl with the remaining half of the lemon, then wipe with a paper towel to remove any oil. Add the egg whites and whisk with an electric whisk or mixer on low speed until small fluffy bubbles appear, about 1‑2 min. Continue until the mixture resembles shaving foam, then gradually add the granulated sugar, one tablespoon at a time, until you obtain a thick, glossy meringue. Check for any sugar grains between your fingers – if you feel them, whisk for a few more minutes. Add the cornstarch, lemon juice and vanilla, and whisk for another 30 seconds.

3. 3

   Spoon the meringue into the center of the prepared circle on the parchment and spread it to the edges with a spatula. Run the spatula along the edge, then smooth the top.

4. 4

   Bake for 1 hour 15 minutes, then lower the temperature to 100 °C (80 °C with convection/gas ¼) and bake for another 1 hour. Turn off the oven and let the pavlova cool inside for at least 2 hours or overnight.

5. 5

   When serving, carefully invert the pavlova and remove the parchment. Don't worry if it cracks slightly – the topping will cover it.

6. 6

   For the cream, whisk the heavy cream, tahini and powdered sugar to soft peaks. Spread the cream over the pavlova, arrange the sliced bananas, drizzle with salted caramel sauce and sprinkle with broken sesame crisps. Serve immediately, and leftovers can be kept in the fridge for up to two days.