Mini banofee pavlovas are an elegant way to elevate the classic pie. Ditch the pie crust, because pavlovas covered in banana and caramel...
How many “mini” desserts are you allowed to eat in one sitting? How small must said desserts be, to be deemed “mini”? Does a dessert made with egg whites count as health food?
These are the questions I pondered while shoveling in bite after bite of these addictively tasty mini banoffee pavlovas. I decided the answers didn’t matter as I happily licked my plate clean.
You guys, this is a pretty killer dessert. I took the always delicious classic, the banoffee pie, ditched the pie crust, and transformed it into little, personal clouds of heaven (a.k.a. crumbly, marshmallow-y pavlovas).
So, what exactly do we have going on here? Homemade dulce de leche fills the center wells of brown sugar-laced miniature pavlovas. Sliced ripe bananas sit on top, and a fluffy dollop of lightly sweetened whipped cream and finely grated dark chocolate finish it off---pure bliss.
Bananas just go with caramel flavors so freakin’ well (like in my favorite mini banana tarte tatin). For the caramel-y component of this (the toffee in “banoffee”), you could totally buy premade dulce de leche at the grocery store, but did you know that it’s so super simple to make your own? It’s seriously not any more difficult that opening a can and pouring out the contents.
All it takes is a can of sweetened condensed milk poured into a pie dish with a little sprinkle of salt, set inside a roasting pan that has a couple inches of water in it. You pop it in the oven for an hour and a half, and voila! Homemade dulce de leche!
These little pavlovas would be perfect to serve at a party, or other event, because you can make the pavlovas and dulce de leche the night before, then assemble everything when you’re ready to serve! Or, you could even have a “make your own” table with all of the ingredients spread out for guests to serve themselves - super easy, and super fun!
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