Recipe Scene: Brown Sugar Banoffee Pavlova Wreath

This is a variation on the mixed berry wreath posted a few weeks ago. The substitution of brown sugar instead of white gives the pav a lovely caramel flavour. You can make your own caramel sauce or use a bought one, either is of course completely fine. As a tip, make sure you measure your largest serving plate before making the wreath, you don’t want to be in the awkward position of not having a plate big enough to put the pavlova onto. I also mark out the shape I want on the back of the baking paper first – for me making an even circle shape is harder than it seems!


6 egg whites
1 ½ cups brown sugar
1 teaspoon vanilla essence

To decorate
Whipped cream
Sliced bananas
Caramel sauce


1. Heat oven to 140 degrees C. Line a tray with baking paper. Place egg whites in a large, clean bowl and whisk until peaks are formed. Very gradually add the brown sugar, a few spoonfuls at a time. Make sure the sugar is incorporated before adding more. Beat in the vanilla essence.

2. Using a piping bag or a spatula shape the mix into a wreath shape. Cook in the oven for about an hour or until crisp. Turn oven off and leave pavlova in the oven for another hour or so.

3. Remove form oven, allow to cook completely then transfer onto serving plate.

4. To decorate cover with cream, some caramel sauce, sliced bananas then drizzle with more caramel sauce.

About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.

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