Chunky Monkey Pavlova

One large Pavlova about 20-22 cm in diameter

Servings 8 servings
Author נטלי


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



  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