Mocha pavlova with caramelised bananas

Instructions

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.