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Chunky Monkey Pavlova

Chunky Monkey Pavlova

Photo: Natalie Levin

Chunky Monkey is definitely one of my top favorite Ben and Jerry’s ice cream flavor. I love the combination of bananas, chocolate and nuts, and this is my automatic choice when I stand in front of the freezer.

I truly think this flavors combo is no less than genius. This is why I have so many recipes with bananas, chocolate and all kinds of nuts in this blog. And here’s another one! This Chunky Monkey pavlova is one of the fanciest ways to make pavlova.

It’s made of a marshmallow-y meringue filled with vanilla mascarpone cream, topped with caramelized bananas, chocolate ganache and tons of roasted hazelnuts. If you like this flavors combination as mush as I do, you’re going to love this pavlova just as well.

This pavlova is also gluten free, therefore would fit perfectly around Passover, but this is truly a great dessert all year round.

Click here for more delicious gluten free desserts >>

Chunky Monkey Pavlova

Photo: Natalie Levin



5 from 7 votes
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Chunky Monkey Pavlova

One large Pavlova about 20-22 cm in diameter

Servings 8 servings
Author Natalie

Ingredients

For the pavlova:

  • 3 egg whites at room temperature
  • Pinch of salt
  • 250 grams sugar
  • ½ tsp. vanilla extract

Vanilla mascarpone cream:

  • 112 grams mascarpone cheese at room temperature
  • 120 ml. whipping cream
  • 3 tbsp. powdered sugar
  • 1 tsp. vanilla extract

Caramelized bananas:

  • 2 large bananas or 3 small ones
  • 6 tbsp. sugar
  • 20 grams butter
  • 2 tsp. lemon juice
  • Pinch of salt

Dark chocolate ganache:

  • 100 grams dark chocolate
  • 120 ml. whipping cream

For decoration:

  • 50 grams roasted hazelnuts coarsely chopped

Instructions

Pavlova:

  1. Preheat the oven to 160c degrees.
  2. In a mixer bowl with a whipping attachment, put egg whites and salt.
  3. Beat at high speed until whiteish foam begins to form.
  4. Gradually add the sugar and continue to whip at high speed for at least 10 minutes.
  5. Toward the end add vanilla extract.
  6. Transfer the mixture to a baking pan lined with baking paper and with a spoon or a spatula form a shape of Pavlova. It is important to make a central dent in the Pavlova, so that there is room for filling.
  7. Bake the Pavlova for about 5 minutes, then lower the temperature to 100c degrees. Continue baking for an hour and a half, until the Pavlova is hard and set.
  8. Cool completely at room temperature before filling and decoration.

Mascarpone cream:

  1. In a mixer bowl, place mascarpone, cream, powdered sugar and vanilla, and beat at high speed until you get a very firm and stable cream.

caramelized bananas:

  1. Cross the banana lengthwise.
  2. In a medium skillet, place sugar and cook until caramel begins to form.
  3. Add in the strips of banana, butter, lemon juice, salt and vanilla, and mix gently.
  4. Lower to medium-low flame and simmer for 3-4 minutes, or until the banana slices soften a bit.
  5. Cool the bananas at room temperature.

Dark chocolate ganache:

  1. Chop the chocolate and put in a bowl.
  2. Add the cream and melt together in a microwave or over a double steam pot, stirring until you get a uniform shiny ganache.
  3. Cool slightly at room temperature.

Assemble the pavlova:

  1. Pour the cream into the dent in the center of the Pavlova and slightly straighten the top.
  2. Arrange caramelized bananas at the top and drizzle a little chocolate ganache to drain on the sides of the Pavlova.
  3. Garnish with roasted nuts and serve.

Recipe Notes

  • The pavlova is at its best on the day of preparation and assembly, but can be kept in the refrigerator for up to 3 days.
  • You can make the Pavlova without filling and decorations, even a month in advance, and keep it wrapped in the freezer.
  • The cream and decorations should be added on the day of serving.
  • Instead of bananas, you can use berries to diversify flavors.
  • You can decorate with any type of nuts that you like - hazelnuts, walnuts, pistachios or pecans.
Chunky Monkey Pavlova

Photo: Natalie Levin

Chunky Monkey Pavlova

Photo: Natalie Levin

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