banana cream pavlova tower

How To Make banana cream pavlova tower

• 1

  place egg whites in a large bowl. Let stand at room temperature for 30 minutes. Preheat oven to 300 degrees F. Line two very large baking sheets with parchment paper or foil. Draw an 8-inch circles on one sheet of paper or foil, leaving about 1 inch between circles. Set aside.
• 2

  For Meringue: Add vanilla and cream of tartar to egg whites, Beat with an electric mixer on medium speed intil soft peaks form ( tips curl) . Gradually add the 1-1/3 cups of sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until stiff peaks form ( tips stand straight) and sugar is nearly dissolved. Gently fold in the 1 cup pistachio nuts.
• 3

  Spread meringue over circles on paper or foil. Bake all of the meringues at the same time on separate oven racks for 35 muns. Turn off oven; let meringues dry in oven with door closed for 1 hour.
• 4

  Meanwhile, in a medium bowl, combine cream cheese and butter. Beat on medium speed until smooth. Beat in the 1/3 cup of sugar. Add whipping cream; beat on low speed until combined, then on mediem speed just until soft peaks form (tips curl). Cover and chill until needed.
• 5

  Before assembling, place banana slices in a small bowl. Drizzle with lime juice; toss gently to coat. To assemble, lift meringues off paper or foil. place one meringue on a servingplate. Spread with one-third of the whipped cream mixture. Top with one-third of the banana slices and 1 rounded tablespoon of the pistachio nuts. Repeat layers two more times. Cover loosely and chill1 to 2 hours. Before serving drizzle with honey. Makes 12 servings.
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