Pavlova Split Sauce Choco Carambar

1. 1

   Preheat oven to 120C.

2. 2

   Set aside 1.5 tablespoons of sugar and mix the rest with the cornflour.

3. 3

   Whip the whites not too firm, add 1 big tablespoon of sugar and keep whipping 1 to 2 minutes.

4. 4

   Add the sugar mixture, the cornstarch and lemon juice. Whisk 4 minutes.

5. 5

   Cover a baking sheet with parchment paper, lightly oiled, and put 8 small piles of the meringue.

6. 6

   Form a well at the center with a spatula for the ice.

7. 7

   Bake for 1 hour and 20 minutes.

8. 8

   Let cool in the oven, with the oven off and open.

9. 9

   Mix in the blender 2 bananas, sugar, milk, and cream.

10. 10

    Add the thickener.

11. 11

    Set aside for 30 minutes in the refrigerator before you transfer it to the ice machine.

12. 12

    In a saucepan, melt over low heat: chocolate, carambars, and milk to make a sauce that will coat your spoon.

13. 13

    If you like the taste of caramel, you can add 1 or 2 additional carambars.

* Per serving · 4 servings · Values may vary.

No additional tips available.