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Banana Toffee Cream Pavlova Bombs

Delightful mini pavlovas filled with a creamy banana toffee mixture and drizzled with warm toffee sauce.

  • Yield: 8 1x

Ingredients

Scale
  • For the Pavlova Shells:
  • 4 large egg whites, room temperature
  • 1 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • For the Banana Toffee Filling:
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 2 ripe bananas, diced
  • 1/3 cup toffee bits
  • For the Toffee Sauce:
  • 1/2 cup brown sugar
  • 3 tbsp unsalted butter
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • Pinch of sea salt
  • For Garnish (optional):
  • Banana slices
  • Extra toffee bits
  • Shaved milk chocolate

Instructions

  1. Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. Beat the egg whites until soft peaks form. Gradually add the granulated sugar, beating until stiff, glossy peaks form.
  3. Fold in the cornstarch, white vinegar, and vanilla extract.
  4. Spoon the mixture into 8 dome-shaped mounds on the prepared baking sheet, creating a small well in the center of each.
  5. Bake for 1 hour, then turn off the oven and leave the pavlovas inside with the door slightly ajar for 1 hour to cool completely.
  6. Whip the heavy cream with the powdered sugar and vanilla extract until medium peaks form.
  7. Fold the diced bananas and toffee bits gently into the whipped cream.
  8. In a small saucepan, combine the brown sugar, butter, and heavy cream. Simmer for 3–4 minutes, stirring constantly, until smooth. Remove from the heat and stir in the vanilla extract and sea salt. Let cool slightly.
  9. Fill each cooled pavlova shell with the banana toffee cream.
  10. Drizzle generously with the warm toffee sauce.
  11. Garnish with banana slices, extra toffee bits, and shaved milk chocolate.
  12. Serve immediately.
  • Author: Chef Stella

Nutrition

  • Calories: 345
  • Sugar: 38 g
  • Fat: 19 g
  • Carbohydrates: 42 g
  • Protein: 3 g