Hazelnut, Banana and Caramel Pavlova Recipe

Ingredients

• 3 egg whites (from 50 g eggs)
• Pinch cream of tartar
• ¾ cup (157 g) caster sugar
• 50 g ground hazelnut meal
• 1½ cups (390 g) Five:am Organic Vanilla Bean Yoghurt
• 2 bananas, thinly diagonally sliced
• 1 Tbsp caramel topping or gluten-free topping

1. Preheat oven to 160°C (fan-forced). Draw an 18 cm circle on a sheet of baking paper. Put paper, pencil-side down, on an oven tray.
2. Using electric beaters, whisk egg whites and cream of tartar, on medium, in a clean, dry medium bowl until soft peaks form. Add sugar, 1 Tbsp at a time, whisking well, on medium-high, between each addition. Continue to whisk for 2 minutes or until thick and glossy and sugar is dissolved. Add hazelnut meal to egg white mixture and, using a large metal spoon, fold in until just combined.
3. Spoon hazelnut mixture onto prepared tray and spread to cover circle. Bake for 45 minutes or until meringue is dry and crisp on top. Turn off oven. Use a wooden spoon to keep the oven door slightly ajar. Leave meringue in oven for 1 hour to cool.
4. To serve, put meringue on a serving platter. Spoon yoghurt over meringue. Top with banana slices. Drizzle over caramel topping. Cut into slices and serve.