Banana Pudding Pavlova

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Servings: About 8 (2 pavlovas total)

Everybody loves grandma’s old-fashioned banana pudding with cooked custard. We flipped ours upside down and put the meringue on the bottom for this fun pavlova.

Ingredients

Meringue

4 large egg whites, room temperature

½ teaspoon salt

½ teaspoon cream of tartar

1 cup caster sugar

2 teaspoons cornstarch

½ teaspoon vanilla extract

½ teaspoon almond extract

1 box (10-ounce) vanilla wafers, roughly chopped

Custard

4 egg yolks

¾ cup sugar

3 tablespoons flour

1 can (12-ounce) evaporated milk

½ cup milk

1 teaspoon vanilla

3–4 ripe bananas, sliced

2 cups heavy cream, whipped

Directions

Preheat oven to 200 degrees. Place parchment paper on a sheet pan or 2 smaller ones.
Whip the egg whites with salt and cream of tartar until peaks are firm and glossy.
Continue mixing, slowly adding sugar. Add cornstarch with extracts and beat for 10 seconds.
Fold in 2 cups of wafer crumbles. Divide in half and spread each onto the baking pan(s).
Leave a shallow well (1½-inch rim) in the center. Scatter with more chopped wafers, saving a bit for garnish.
Bake 1½ hours. Turn oven off and let sit several hours or overnight.
For custard, combine ingredients through vanilla and heat over double boiler until thickened. Chill.
Place meringue on serving plate. Then top with sliced bananas, custard and whipped cream. Dust with remaining wafer crumbs.