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 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
- 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).
- Add to the heavy cream in a medium bowl and whisk until well combined. Place in the fridge until completely chilled.
- For the Pavlova: Preheat oven to 160c (310f) and line a large flat cookie baking sheet with baking paper (I used a 12×16 inch baking tray).
- Beat the egg whites and a pinch of salt using an electric hand beater or stand mixer until stiff peaks form.
- While beating, add the sugar one spoonful at a time until dissolved. The mixture should be thick and glossy.
- Fold in the vanilla, vinegar and cornflour then spread the mixture evenly onto the lined baking tin.
- 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.)
- Put the chocolate spread into a piping bag and pipe over the Pavlova.
- Slice the banana into thin discs and arrange in a single layer over the chocolate spread.
- 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.)
- Spread the whipped ganache over the top of the bananas.
- Roll the pavlova carefully, using the paper to help curl it over itself into the roulade shape.
- Cover the top with the plain whipped cream and fresh fruit.
- Chill until required.