1

Preheat oven to 160°C or 140°C fan-forced. Line a baking tray with baking paper. Draw a 22cm circle on baking paper.

2

Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gradually add caster sugar, 1 tablespoon at a time, beating well after each addition until sugar has dissolved (see note). Place cocoa and espresso in a small bowl. Add vinegar and 2 teaspoons boiling water and stir until smooth. Gently fold cocoa mixture into meringue mixture.

3

Spread meringue mixture over circle on prepared tray and smooth surface. Bake for 45–50 minutes or until crisp. Cool on tray.

4

Meanwhile, melt spread in a large non-stick frying pan over medium heat. Add brown sugar and stir until dissolved. Add banana and cook, turning, for 2 minutes or until caramelised.

5

Place pavlova on a serving plate and top with caramelised banana. Serve drizzled with cream and sprinkled with chocolate.