1491. Banoofi Pavlova Roll

Banoofi pie is such a favorite dessert with just simply everybody. Incidentally, so is pavlova. I thought I was on to a breakthrough idea when the thought of a banoofi pavlova roll came to be, but lo and behold, Mr. Google was all too ready to prove me wrong.This is really simple to make, provided you have ready-made dulce de leche. I make my own which is the best by boiling a can of sweet condensed milk in the pressure cooker for 45 minutes, and letting it cool overnight.

Ingredients:

3/4 cup sugar

3 large egg whites

3/4 tsp white vinegar

1 tsp cornflour

1 can dulce de leche

3 bananas, sliced

1 cup whipping cream

1/2 jar lotus butter, optional

Method:

Preheat oven to 350F and line a 23 x 33cm (9 x 13in) Swiss roll tin with baking parchment, making sure parchment comes 5cm (2in) above top of tin. 

In a large bowl, beat egg whites to stiff peaks. Gradually beat in the sugar, whisking to stiff peaks after each addition – the meringue should be thick and glossy. Quickly beat in cornflour and vinegar. Spread into prepared tin, smoothing to level. 

Bake for 15-18min until puffed and set. Cool for 10min in tin (meringue will sink on cooling).  Using parchment, lift on to a wire rack to cool completely. 

Lay a large sheet of baking parchment on a work surface and invert meringue on to it. Lift off tin and peel away lining parchment.

In another bowl, whisk cream to soft peaks. 

Whisk also briefly the dulce de leche to loosen up.

Spread the dulce de leche over meringue; scatter the sliced banana, spread the whipped cream over the lot. 

Using the parchment, roll up roulade from one of the short edges. Transfer to a serving plate. 

Optional: microwave half a jar of lotus butter and drizzle over the top.

Best made and served on the same day.

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