Banana, tahini & salted caramel pavlova Recipe

Preheat the oven to 250°F (120°C) and line a baking sheet with parchment paper.

In a clean mixing bowl, whip the egg whites until stiff peaks form.

Gradually add in the sugar, cornstarch, vinegar, and vanilla extract while continuing to whisk until the mixture becomes glossy.

Spoon the meringue onto the prepared baking sheet, forming a well in the center.

Bake for 1.5 to 2 hours, or until the meringue is crisp on the outside and marshmallow-like on the inside.

Once the meringue has cooled, spread tahini over the top.

Arrange the sliced bananas on top of the tahini.

Drizzle the salted caramel sauce over the bananas.

Serve immediately and enjoy!