Reviewed: Nov. 14, 2009

Wow, this is outstanding. I used home made hot caramel sauce instead of the store bought.

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Reviewed: Oct. 22, 2009

This is an Excellent dessert to have when you have ppl over...it can be made earlier so you dont spend all your time in the kitchen.so before serving its just a matter of assembling the whole thing together and thats it...you have a perfect dessert.thank u for sharing:)

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Malouka

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Reviewed: Jun. 30, 2009

I was very nervous about my first attempt making pavlova but it turned out beautifully! This was a fabulous combination and my company raved about how beautiful and yummy it was. I was nervous about the meringue because when it came out of the oven the outer part was rock hard and on the underside of the pavlova it had caved upwards, but somehow once I put everything together and served it it was perfect and delicious. I wanted to mention that in case someone else has the same experience and gets nervous about how it will turn out like I did. I will make this again, for sure. Thank you Trishie for a wonderful and unique recipe!!!

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carrie_cooks

Cooking Level: Intermediate

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Reviewed: Jun. 23, 2009

Tried this and loved the banoffee part but hate the meingue. The recipe worked wonderfully but no one in my family likes the meringue shell. Will probably try again with a puff pastry shell instead.

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goddess

Cooking Level: Expert

Living In: Campbell, Texas, USA

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Reviewed: Jun. 18, 2009

After reading all the reviews I decided to try tand boy am I glad. This will be a keeper in my family. It looks like something you would buy at a fancy cake store or order in a fancy restaurant but I made it! The combination of the crisp on the outside gooey on the inside meringue along with the banana and toffee sauce mixed with the cream was delicious!

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DaCooliestmomma

Cooking Level: Beginning

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Reviewed: May 21, 2009

As with other reviewers, this was my first try at making a Pavlova! What a great recipe to pick! I made 6 indidividual servings for a dinner party and the only one to not eat the whole thing was my hubby (he hates merengue!) but he greedily ate the rest of it! ;) The merengues were a bit of a pain to mold (more than likely the operator here...) but they setup nicely, I did them 2 days before and with stric instructions from the creator, they kept well until I filled the day of my party...thanks Trishie for the awesome recipe! and sorry I have no pics.. ;(

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Gitano

Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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Reviewed: May 10, 2009

This was my first try at Pavlova. My first meringue shell was o.k. I thought I could do better and I was right. I followed the directions exactly, using room temp egg whites and they whipped to great volumes. My problem was with forming the shell. After doing a little research, I only spread the egg whites to within an inch of the circle lines and baked as directed. This turned out great. The first one I baked, I spread out the full diameter of the circle, upon baking it expanded and made a flatter shell that cracked alot. Once you get this part done, it is so easy to complete. This is fabulous!! Very sweet but oh so good!! It looked absolutley beautiful on the serving plate. Next time I will add more bananas because we love bananas and they go so well with this. There were no leftovers. Thanks for sharing this recipe.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

Doubled the recipe and made a three-tier torte with whip cream and bananas spread between layers and on top. Topped with more whipped cream, and instead of the chocolate chips and caramel, I crushed up chocolate toffee Heath Bar and sprinkled it over the top of the torte. This was really delicious! This can also be made with strawberries, blueberries, or raspberries and chocolate.

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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Apr. 6, 2009

Fantastic. My family was fighting over the last pieces.

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HARVEY7310

Cooking Level: Intermediate

Home Town: Mahomet, Illinois, USA

Living In: Rowlett, Texas, USA

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Reviewed: Mar. 29, 2009

Terrific! I made as is except I did use 3/4 C. sugar it was great! Thanks Trishie ♥

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Celeste

Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

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Reviewed: Mar. 27, 2009

Wow! Pleasantly surprised! Neither MrB or I are huge meringue fans (which explains why I'm not great at making it), but we both really loved this. No egginess! The crispy meringue blends beautifully with the soft, gooey caramel and bananas and the fluffy whipped cream. YUM. I served this a little differently because there were just 3 of us and I didn't want the leftover meringue to get soggy. I cut the meringue into pie slices, spooned the bananas and caramel on each slice, and then topped with whipped cream and chopped chocolate. Oh boy. Straight to my fanny. :) Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Feb. 21, 2009

I've made both pavlova, and banoffee pie many times b4, and the combination of both was a huuuge hit with my family! I was sooo worried abt getting an eggy taste which sometimes happens with meringues, and also because I tasted the pieces that I trimmed from the edges of this one to fit into the plate, and after an hour or so, started having that eggy smell to them. I don't know why that happens! However, The dessert itself was wonderful with no egginess whatsoever! I did cut down the sugar to 3/4 of a cup, because a whole cup seemed wayy to sweet. I am glad I did, it was perfect like that! Also, I used regular white vinegar, and worked just fine. Thanks for sharing your great recipe!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Feb. 9, 2009

Wonderful! I needed a recipe to take to a friends house but it had to be gluten and dairy free. I used the base of this recipe and topped the Pavolva with fresh strawberries and a dusting of powdered sugar. It melts in your mouth! Thanks Trishie:)

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Currie

Cooking Level: Intermediate

Home Town: Hanover, Virginia, USA

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Reviewed: Feb. 7, 2009

I had difficulty with the meringue but they are tricky little devils. this was a wonderful recipe, and I will be making it many many times in the future. My guests were almost licking their plates - thanks for the fabulous recipe!

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A.Z.

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

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Reviewed: Feb. 2, 2009

Made it for the SuperBowl. Super easy with a kitchenaid to do the majority of the work. Mine actually sat for about 1.5 hours before being eaten and I liked how the flavors came together more at that point.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 27, 2009

Wow! Talk about impressive! This looks like something you'd buy from an upscale bakery. And to think... I made it! The boyfriend went ga-ga over it - he loves banana and caramel together. The only thing I may do differently next time would be to slightly cut back on the amount of caramel topping; I loved it, but I think I'd love it even more with less. I made homemade whipped cream from this site, also for the first time and that made this so much better than Cool Whip. Thank you so much for posting this recipe! I'll definitely be making this again!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Jan. 18, 2009

After seeing this recommended on the recipe exchange here at AR several times, I finally decided to go ahead and try it. Oh my goodness, this is SO good!! I'm not a huge fan of meringue or caramel, but they just "work" in this recipe! I didn't have any chocolate to shave, so I used mini chocolate chips instead. I will absolutely make this again and again and again! Thanks for a great dessert, Trish!!

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Keri

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2009

This was so good. I did make my own caramel sauce and didn't let it cool long enough but it still tasted amazing!!!

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Mara

Cooking Level: Intermediate

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Reviewed: Jan. 16, 2009

This was my first time ever having Banoffee Pavlova and I have to say Wow! I loved the flavors of this. I think next time I make it I will cut the sugar though cause both me and my son are sugar wimps and we both wanted more and were a little sad we couldn't keep eating more like everyone else! Thank you for this recipe!

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Jan. 12, 2009

WOW...AWESOME...DELICIOUS. That's just the beginning. I'd never tried Pavlova before and I was not disappointed in this recipe at all. I made it for a holiday party and everyone raved over it. It's unsual ...it's fun to make and scrumptious to eat. It's been saved and we'll enjoy it again! Thanks Trish for sharing your recipe.

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