Caramel and Banana: Pavlova

Preheat the oven to 120 degrees. Put the granulated sugar in a food processor and pulse for a short time. The sugar grains need to be as small as possible.

Place the egg whites that you have previously kept at room temperature into a deep mixing bowl. Start whisking them at medium speed with the help of a mixer.

When the egg whites start to swell and become foamy, add the granulated sugar little by little. Continue mixing at high speed for 10-15 minutes.

Add vanilla extract, vinegar and cornstarch to the egg whites that have a solid consistency and mix with a spatula.

Place a piece of greaseproof paper cut in 18-20 cm diameter in the middle of the baking tray. Put the beaten egg white in the middle of the greaseproof paper and shape it roughly with a spatula. Bake in a preheated oven at 120 degrees for about 75 minutes.

For the cream; beat the previously cooled unsweetened raw cream with the powdered sugar until it forms stiff peaks. Leave in the fridge to cool.

To prepare the caramel; put granulated sugar, water and freshly squeezed lemon juice in a deep sauce pan. Without stirring the melting granulated sugar, just shake the sauce pan from time to time to ensure the sugar caramelizes.

Add cold butter to the sugar mixture that has taken on the color of milk candy and mix with a wooden spoon. Finally, add cream to the caramel mixture that has darkened in color and continue cooking on low heat and mix quickly.

Cook the caramel mixture for another 2-3 minutes on low heat and remove from the stove. While it is still hot, pour it into a glass or ceramic jar and let it sit for a short while. Caramelize the thinly sliced bananas in a separate pan on medium heat.

After the baked meringue has cooled down completely in the oven, place it on a large serving plate, being careful not to break it. Spread the cooled cream on it. Combine it with the caramel you have prepared and the caramelized banana slices. Share it with your loved ones without waiting, with the addition of walnuts.