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!
We love it when bananas are the star of dessert. Don’t miss our coconut banana bread pudding and banana cupcakes too.
Mini Banofee Pavlovas Recipe
- 0.25 Granulated Sugar plus 2 tablespoons
- 2 Brown Sugar packed
- 2 Cornstarch
- 2 Egg White at room temperature
- 0.125 Cream Of Tartar
- 0.5 Pure Vanilla Extract
- 14 Sweetened Condensed Milk 1 can
- Sea Salt
- Mini Pavlovas
- 9 Dulce De Leche (Nestle)
- 2 Banana sliced
- 0.5 Heavy Whipping Cream
- 1 Confectioners Sugar
- 1 Dark Chocolate
- Preheat the oven to 250°F. Line a baking sheet with parchment paper; set aside.
- In a small bowl, stir together 1 1/2 tablespoon of granulated sugar and the cornstarch; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat together the egg whites and cream of tartar until soft peaks form. Beat in the vanilla. Add in the remaining granulated sugar and brown sugar, a tablespoon at a time, and beat until stiff peaks form.
- Sift the sugar-cornstarch mixture over top and fold in with a silicone spatula.
- Spoon the meringue onto the prepared baking sheet in 6 even mounds, about 3 inches in diameter. Make a little indented well in the center of each meringue (this is where your dulce de leche will go).
- Bake for 45 minutes until barely golden. Turn off the oven, but the leave the meringues inside. Crack the oven door and allow them to sit in the oven for 10 minutes before removing and transferring to a wire rack to cool completely.
- Preheat oven to 425°F.
- Pour the sweetened condensed milk into a pie dish. Sprinkle with a pinch of salt, then cover with tin foil.
- Place the pie dish in a large roasting pan. Fill the roasting pan with enough water to cover about half to three-quarters of the pie dish.
- Bake for 90-120 minutes (adding more water to the roasting pan as needed), until it appears caramel brown and thick. Whisk the dulce de leche to get a smoother texture. Allow to cool before storing in the fridge.
- Fill each pavlova with 1 1/2 tablespoons of the dulce de leche. Arrange a few banana slices on top.
- In a bowl, whip the heavy cream to soft peaks. Add in the confectioner’s sugar and whip to stiff peaks. Divide the whipped cream among the pavlovas.
- Using a microplane, grate the chocolate over the tops of the pavlovas.