Meringue is possibly the easiest dessert to make. At its core, it’s just beaten egg whites and sugar. When you can take that to the next level by adding whipped cream, you have a Pavlova. I had this famous New Zealand dessert last summer while in Canada. It wasn’t until I saw photos of it on Instagram until I remembered the name of it.


I can safely say when my three friends and I ate all of this in one sitting that it’s delicious.



  • 5 Egg Whites
  • 1 cup Sugar
  • ½ teaspoon Vanilla Extract
  • ½ tablespoon Cornstarch
  • 1 tsp White Vinegar
  • 1 cup Heavy Whipping Cream
  • ¾ Powder Sugar
  • 2 packages Rolos
  • 3 tablespoon Butter
  • ¼ cup Pecans, chopped
  • 2 Bananas
  • ¼ cup Brown Sugar
  • ½ teaspoon Nutmeg


Preheat oven 250°F

Begin by whisking the egg whites with an electric mixer until stiff peaks form. From there, add in the sugar and continue mixing until combined.


Then combine in the vanilla extract, cornstarch, and vinegar.

Cut out a sheet of parchment paper the size of your baking sheet. Take a bowl about the same width of the sheet (about 10 inches) and trace the outline of the bowl onto the paper with a pen. Then flip it over so it’s ink side down and you can see the traced circle.


Pour the pavlova meringue into the circle on the parchment paper. With a spatula, evenly spread out the meringue so that it fills the circle.

Bake for an hour and 20 minutes in the oven. When done, remove and allow to cool for an hour.


In a skillet, melt two tablespoons of butter. Once melted, add the brown sugar. Stir and allow it to combine.


Chop up the bananas into slices. Add the bananas to the sugar syrup into the skillet. Let this cook on medium heat for five minutes. Afterward, remove from heat to let them cool down a bit.

In a bowl, whisk the heavy whipping cream until peaks form, then fold in the powdered sugar.


Melt the remaining tablespoon of butter on medium heat in a small saucepan. Then add in the Rolos and nutmeg. Slowly stir until melted. Next, add in the chopped pecans. When this is completed, lower the heat to low and stir regularly.

Finally, assemble the pavlova. Layer on the whipped cream onto the base cooked meringue. Spread it evenly over it. On top of that, place on the caramelized bananas. Finish it off by spooning on the pecan caramel sauce.



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