Chocolate Pavlova With Butterscotch Bananas

The Botanical Baker Chocolate Pavlova

Crispy meringue topped with gooey butterscotch and sweet bananas, this chocolate pavolva will make an impressive dessert at dinner parties.

Serves 6-8

Preparation Time: 30 minutes

Cooking Time: 1 hour

What You’ll Need:

  • 6 large egg whites
  • 300g caster sugar
  • 50g cocoa powder, sifted
  • 1 tsp balsamic vinegar

For the topping:

  • 300g soft, dark brown sugar
  • 100g butter
  • 800ml double cream
  • 2-3 bananas


What To Do:

  1. Preheat the oven to 180C / gas mark 4.
  2. Line a baking tray with greaseproof paper and draw a 25cm circle.  I usually just use a cake tin.
  3. Whisk the egg whites until soft peaks form.  Add the caster sugar one spoonful at a time until you get a stiff and shiny mixture, then fold in the sifted cocoa powder and vinegar.  Once this is done, pile the mixture onto the baking tray using your circle as a guide.
  4. Place in the middle of the oven, turn the oven down to 150C, and bake for about an hour.   The pavlova should be crisp around the edges and top but feel a little squishy when you push it.  When it reaches this stage, turn the oven off, open the oven door, and leave it to cool.  If it goes slightly over, cool it out of the oven.
  5. To make the butterscotch sauce, stir and simmer the sugar, butter and 300ml of the double cream over a low heat until the sugar has dissolved.  Simmer for another three minutes without stirring to thicken the sauce.  Leave this to cool while you whip the rest of the cream.  Once the sauce is cool – it should still be runny – slice in the bananas and stir gently til they are evenly coated.
  6. To assemble the pavlova, spoon and smooth out the cream over the meringue base and then dollop on the bananas.  You will have some sauce leftover for extra drizzling.  Serve immediately or it will go soggy.

Recipe by Urvashi Roe, The Botanical Baker, from

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