Chocolate Banana Rolled Pavlova

I’m lucky to have a few keen cooks in the family, they are great inspirations and fabulous recipe sources :)  This rolled Pavlova is my mother-in-laws recipe and was a huge hit at a recent family birthday party.  I have avoided rolled cakes and things in the past as they always look so complicated but I’m over that fear now and can’t wait to get out there and roll, roll, roll!

Choc Banana Rolled Pavlova

Choc Banana Rolled Pavlova

Choc Banana Rolled Pavlova with Whipped Milk Chocolate Ganache


For the Whipped Milk Chocolate Ganache:

  • 200g (7oz) of milk chocolate – I used Cadbury
  • 500ml of heavy cream

For the Pavlova (recipe from my Mum-In-Law):

  • 6 egg whites
  • 300gm (10oz) castor sugar
  • 1 tsp vinegar
  • A pinch of salt
  • 1 tsp cornflour
  • 1 tsp vanilla extract
  • 3 ripe bananas
  • 3/4 cup of chocolate spread / Nutella
  • 300ml (10 fl oz) of cream, whipped
  • fresh fruit to top
  1. Start the Whipped Milk Chocolate Ganache: Melt the milk chocolate (I melt mine in the microwave zapping it for 15 seconds then stirring and repeat until melted).
  2. Add to the heavy cream in a medium bowl and whisk until well combined. Place in the fridge until completely chilled.
  3. For the Pavlova: Preheat oven to 160c (310f) and line a large flat cookie baking sheet with baking paper (I used a 1216 inch baking tray).
  4. Beat the egg whites and a pinch of salt using an electric hand beater or stand mixer until stiff peaks form.
  5. While beating, add the sugar one spoonful at a time until dissolved.  The mixture should be thick and glossy.
  6. Fold in the vanilla, vinegar and cornflour then spread the mixture evenly onto the lined baking tin.
  7. Bake for 20 minutes, remove from oven and cool completely. (I turned off my oven after the 20min and left my Pavlova in there until it had completely cooled. I cooked mine in the evening and just left it in the oven overnight.)
  8. Put the chocolate spread into a piping bag and pipe over the Pavlova.
  9. Slice the banana into thin discs and arrange in a single layer over the chocolate spread.
  10. Finish the Whipped Milk Chocolate Ganache: whip the chilled mixture with an electric hand beater until it’s stiff enough to hold a nice shape and seems spreadable (do not over whip: over whipped ganache can look granular.)
  11. Spread the whipped ganache over the top of the bananas.
  12. Roll the pavlova carefully, using the paper to help curl it over itself into the roulade shape.
  13. Cover the top with the plain whipped cream and fresh fruit.
  14. Chill until required.

Choc Banana Rolled Pavlova

Choc Banana Rolled Pavlova

4 comments to Chocolate Banana Rolled Pavlova

  • […] On the other hand, with the plain cream variety you can be a lot more fruity, I topped this one with Strawberries, Kiwi-fruit, Pineapple and Passion fruit – of coarse it did still have the sliced bananas and chocolate sauce in the middle  Recipe Here. […]

  • What did i do wrong??? My chocolate ganache kind of curdled or separated or something. It’s all lumpy looking :-(

  • Laura

    I’ve made lots of meringue desserts before, and tried this one last night. It was fabulous! Everyone raved and it came out perfect. DIdn’t think it would “roll” without excessing cracking, but it did just fine using the paper. I didn’t have cornflour, so I used cream of tartar which I’ve used before with meringues and it worked well. This is also a nice gluten free option. May try it next time with different fruit just for kicks. Thanks for the recipe! LOVE the ganache!

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