Banana Split Pavlova Terrine with Toasted Meringue
This Banana Split Pavlova Terrine features layers of strawberry, chocolate, and vanilla ice cream separated slabs of crisp pavlova. The terrine is then enveloped in a toasted Italian meringue and garnished with banana, cherries, peanuts, and mint blossoms.
Equipment
- 5x9 loaf pan
- Large baking sheet
- small saucepan
- Stand mixer with a whisk attachment
- Large skillet
Ingredients
Pavlova
- 5 egg whites room temperature
- ¼ tsp kosher salt
- ⅛ tsp cream of tartar
- 3 tbsp cold water
- 1¼ cups superfine sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp vanilla
Strawberry Sauce
- ½ pint strawberries hulled and halved
- ¼ cup granulated sugar
- 2 tbsp lemon juiced
Salted Caramel Sauce
- ½ cup granulated sugar
- 3 tbsp unsalted butter cut into cubes
- ¼ cup heavy cream
- ½ tsp kosher salt
Fudge Sauce
- 113g (4oz) dark chocolate chunks or chips
- 3 tbsp cocoa powder
- ¼ cup granulated sugar
- 3 tbsp heavy cream
- 3 tbsp water
- 2 tbsp light corn syrup
- ¼ tsp salt
- 1 tbsp unsalted butter
For Assembly
- ⅔ pint strawberry ice cream
- ⅔ pint vanilla ice cream
- ⅔ pint chocolate ice cream
- 3 egg whites room temperature
- ⅛ tsp cream of tartar
- ¾ cup granulated sugar
- ¼ cup + 2 tbsp water
- 1 banana split lengthwise
- 8-10 maraschino cherries
- ½ cup whole peanuts
- fresh mint leaves and blossoms for garnish
Instructions
For the Pavlova
- Preheat the oven to 250°F.
- Line a large baking sheet with parchment paper and trace the underside of the loaf pan onto the paper three times using a pencil. Flip the parchment so the pencil side is facing down and set the baking sheet aside.
- Place the egg whites, cream of tartar, and salt in the bowl of a stand mixer. Whisk on high until medium-stiff peaks form. Reduce the speed to low and stream in the water.
- Slowly add the sugar to the egg whites. Once the sugar is fully integrated, increase the speed to high and whip until stiff peaks form. Fold in the vanilla, lemon juice, and cornstarch until no lumps remain.
- Transfer the pavlova to a large piping bag fitted with a large round tip ** Pipe the pavlova onto the parchment paper so it fills each of the 3 outlines you made.***
- Transfer the baking sheet to the oven and bake for 45 minutes or until the pavlova is lightly golden. Turn the oven off and let the pavlova sit for one hour. Don't open the oven door. Take the pavlova out of the oven and set them aside.
For the Strawberry Sauce
- Place the strawberries, sugar, and lemon juice in a small saucepan. Place over medium-low heat and cook until the berries break down and become saucy, about 10 minutes. Take the berries off of the stove and set them aside to cool.
For the Salted Caramel
- Place the sugar in a dry skillet. Place over medium heat and cook until the sugar melts and turns a deep amber color. Remember to swirl the pan occiasionally.
- When sugar reaches the right color, add the butter and whisk it into the sugar. The sugar will bubble violently. Once the butter is integrated, turn off the heat and add the cream. Whisk until well integrated. And finally, whisk in the salt.
- Pour the finished caramel into a heat-proof jar and set it aside to cool.
For the Fudge
- Microwave the chocolate in 30-second increments until melted. Sift in the cocoa and stir until a thick paste forms and no lumps remain. Set aside.
- Pour the sugar, heavy cream, water, corn syrup, and salt into a small saucepan. Bring the mixture to a gentle simmer and stir until the sugar dissolves completely.
- Take the mixture off of the heat and pour it over the chocolate mixture. Whisk until smooth. Add the butter and continue to whisk until fully integrated.
To Assemble
- Line the loaf pan with plastic wrap with plenty of overhang.
- Soften the strawberry ice cream and using a rubber spatula, scoop it into the bottom of the loaf pan and smooth the top to create an even layer.
- Spoon the strawberry sauce over top, only using only as much as it takes to cover the ice cream. You may or may not use it all. Top the strawberry sauce with a pavlova layer, before covering with plastic wrap and placing the loaf pan in the freezer. Let freeze for 1 hour.
- Repeat these steps with the vanilla ice cream and caramel sauce, and the chocolate ice cream and fudge sauce. The last thing you add to the pan should be a pavlova layer. Transfer the loaf pan to the freezer and let freeze for 8 hours or overnight.
- Once the 8 hours have passed, place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and whisk on high until medium peaks form.
- While the egg whites are being whisked, place the sugar and water in a small saucepan and place over high heat. Heat the mixture until it reaches 240°F.
- With the mixer running, slowly stream the hot sugar mixture into the egg whites. Continue to whisk on high until stiff peaks form.
- Remove the ice cream block from the loaf pan using the plastic wrap overhang as handles. Invert the block onto a serving platter so the chocolate layer is on the bottom. Peel off the plastic and cover the block with whipped meringue.
- Toast the meringue with a kitchen torch until golden. Place the banana halves on either side of the loaf and top it with chocolate chunks, peanuts, cherries, and mint leaves and blossoms. Slice and serve immediately.****
Notes
** I used an Ateco 808 Round Tip.
*** If your pavlova layers wind up being a hair too large, you can always shave them down with a serrated knife after they cool, so air on the side of too big when you are piping them.
**** If you would like to hold off on serving it, cover the terrine with the meringue and return it to the freezer. When you're ready to serve, toast the meringue and garnish.