Introducing the Banana Split Pavlova! A light and creamy dessert celebrating a classic ice cream favorite!
Pavlova has become one of my go-to desserts, especially in the spring and summer seasons. Traditionally, I like to serve this with fresh whipped cream, sliced strawberries and blueberries, and a strawberry sauce on the top. It’s absolutely divine!
However, I’m mixing things up a bit and trying this new banana split version that celebrates summer so perfectly.
This light and chewy meringue, which is the hallmark of a pavlova, is loaded with the traditional accompaniments of a banana split.
- Vanilla Ice Cream
- Whipped Cream
- Pineapple Sauce
- Hot Fudge Sauce
When you bite into this delicious slice of heaven, you get the cold and creamy from the ice cream and cream which goes perfectly with the meringue. Partnered with fresh fruit and then topped with pineapple and hot fudge sauce. It just doesn’t get better than this!
This taste just like a banana split! One bite of this light and delicious dessert will have you going back for seconds. And, by the way, you don’t have to feel one bit guilty either.
I bet this will become a top requested dessert in your family just like it is in mine.Print
Soft and chewy meringue topped with the classic components of a banana split.
- Yield: 0 6 1x
- Category: Dessert
- Cuisine: American
- 2 large egg whites (room temperature)
- 1/2 cup sugar
- 1/8 tsp cream of tartar
- 1/2 tsp vanilla
- whipped cream
- vanilla ice cream
- sliced bananas and strawberries
- pineapple sauce
- hot fudge sauce
- maraschino cherries
Make the Pavlova
- Preheat oven to 350.
- Line a sheet pan with parchment paper.
- In a mixing bowl, pour the egg whites in. Start the mixer on low with a whisk attachment.
- Add the cream of tartar and whisk till foamy on low speed. Add in the sugar slowly then vanilla.
- Increase the mixer to high and whip the egg whites till stiff peaks and looks like shiny satin. This will only take a few minutes. Be careful not to over mix or the meringues will be dry and not bake properly.
- Take the meringue and spread into a 8″ circle. Using an offset spatula works the best and round the edges. Keeping the shape and even in thickness.
- Place in the oven for 10 minutes. Turn down the oven to 300 and bake for an additional 30-40 minutes just till lightly browned. Oven time my vary.
- Turn the oven off and keep the oven door open slightly to allow to cool in the oven about 20 minutes.
- Remove from the oven and cool completely.
Assembling the Pavlova
- Take the pavlova, place on a serving plate.
- Place scoops of cream around the outside of the pavlova with a small to medium scoop.
- Place scoops of vanilla ice cream inside to fill the interior of the pavlova.
Tip: I like to scoop out the ice cream and place in the freezer so it will be ready to use.
- Place banana slices between each scoop of cream. Place sliced strawberries between the ice cream scoops.
- Top with additional whipped cream, pineapple sauce, cherries, and hot fudge sauce.
- Serve immediately!