Banana Split Pavlova
Making meringue can be tricky. Try to think of the three ‘S’’s: stable, smooth and slow. They key to a well-baked and minimally cracked pavlova shell is a STABLE egg foam. This is achieved by beating the eggs on a moderate speed to create uniform air bubbles and SLOWLY adding the sugar so it can have a chance to fully dissolve, without deflating the air that’s being beaten in. The meringue must be SMOOTH before baking or any of those grains of undissolved sugar will weep and cause cracks.
Upside-Down Banana Split Cake
This delectable dessert delivers all the fun of a banana split, plus the delicious caramelized flavors of an upside-down cake.
