Easy Two-Eggs Pavlova with Banana and Cherries

You don’t need strawberries to make a perfect pavlova! Try this easy baked, two-eggs pavlova with banana and cherries and enjoy a nice texture of a dessert as soft as a cloud! Enjoy!

Why bananas, not strawberries?

And why not? The Pavlova dessert is usually prepared with fresh strawberries or other seasonal berries, but there was no such delicacy in my fridge (besides, after all, it’s April). I only could find there just a few bananas and cherry jam. After rubbing the banana and putting it in the cream, I got a taste that didn’t give way to fresh strawberries.

In fact, I think any favorite fruits or berries are suitable for Pavlova dessert: not only fresh strawberries, but also cherries, raspberries. For those who like more acid – currants, gooseberries, softer – bananas, canned peaches, fruits and berries from compotes or jams.

How to make a perfect pavlova for two?

First of all, preheat the oven to 180°C. Lay a sheet of non-stick baking parchment on a baking sheet and mark a 23 cm (9 in) circle on it.

Put the egg whites into a large bowl, add a pinch of salt and whisk until stiff. Add the sugar a teaspoonful at a time, whisking well after each addition, until all the sugar has been added. Blend the cornflour and vinegar together and whisk into the meringue mixture.

Spread the meringue out to cover the circle on the non-stick baking parchment. Make sure that the the sides are a bit higher than the middle.

Place in the oven and bake for about 10 minutes till the meringue becomes softly brown. Reduce the temperature to 150°C. Bake for about 1 hour until firm to the touch and a pale beige colour. Turn the oven off and allow the Pavlova to become quite cold while still in the oven. If you keep the oven door closed you will encourage a more marshmallowy meringue.

Remove the cold Pavlova from the baking sheet and parchment and slide onto a serving plate.

Add white cream, granulated sugar and vanilla sugar into a bowl, Whip it until it will double the size. Crush the banana with a fork until smooth. Add to the cream mass and beat until a stiff texture is formed.

Top the meringue with some cherries, then add the whipped cream and sparkle with some grated chocolate or chocolate chips. Chill in the fridge for 1 hour before serving.

Make sure to tag me @tastedstories on Instagram and comment below if you make this Pavlova with Banana and Cherries. Save this recipe for later and let me know how was it. Happy baking!

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Pavlova with Banana and Cherries

You don't need strawberries to make a perfect pavlova! Try this easy baked, two-eggs pavlova with banana and cherries and enjoy a nice texture of a dessert as soft as a cloud! Enjoy!

Course Dessert

Cuisine World cuisine

Keyword banana, cherry, for two, pavlova, two eggs

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Servings 4 people

You will need

For meringue

• 2 egg whites
• 150 g granulated sugar
• 1 teaspoon cornflour
• 1 teaspoon white vinegar
• pinch salt

For filling

• 200 ml white cream
• 150 g granulated sugar
• 1 teaspoon vanilla sugar
• 1 banana
• some cherries
• some grated chocolate or chocolate chips for sparkling

Instructions

For the meringue

1. Preheat the oven to 180°C. Lay a sheet of non-stick baking parchment on a baking sheet and mark a 23 cm (9 in) circle on it.

2. Put the egg whites into a large bowl, add a pinch of salt and whisk until stiff. Add the sugar a teaspoonful at a time, whisking well after each addition, until all the sugar has been added. Blend the cornflour and vinegar together and whisk into the meringue mixture.

3. Spread the meringue out to cover the circle on the non-stick baking parchment. Make sure that the the sides are a bit higher than the middle.

4. Place in the oven and bake for about 10 minutes till the meringue becomes softly brown. Reduce the temperature to 150°C. Bake for about 1 hour until firm to the touch and a pale beige colour. Turn the oven off and allow the Pavlova to become quite cold while still in the oven. If you keep the oven door closed you will encourage a more marshmallowy meringue.

5. Remove the cold Pavlova from the baking sheet and parchment and slide onto a serving plate.

For the filling

1. Add white cream, granulated sugar and vanilla sugar into a bowl, Whip it until it will double the size.

2. Crush the banana with a fork until smooth. Add to the cream mass and beat until a stiff texture is formed.

3. Top the meringue with some cherries, then add the whipped cream and sparkle with some grated chocolate or chocolate chips. Chill in the fridge for 1 hour before serving. Happy baking 🙂

Recipe Notes

For the original recipe, visit Australia’s Best Recipes.