Coconut Caramel Pavlova
8 egg whites
2 cups sugar
1 teaspoon vanilla extract
3 tablespoons coconut
2 cups cream
1 vanilla bean (I used bali beans which have a beautiful Banana aroma)
3 Bananas, sliced (squeeze a bit of lemon on top to keep color from changing)
Preheat oven to 200C.
To make the pavlova, mix the egg whites in a mixer and slowly add a tablespoon of the sugar one at a time until its glossy and has formed stiff peaks. Mix in the vanilla and remove. Follow with the coconut and mix just until combined.
Draw two equal circles on a large baking sheet and equally form a circle with the egg white mixture and place in the oven (REDUCE heat to 125C at once) and bake for 90 minutes. Close then oven and allow to cool down inside the oven.
Remove from the oven and make the topping.
Beat the cream with the vanilla bean seeds and set aside. In a serving plate place one layer of the pavlova and spread 1/2 the cream on it, follow with sliced bananas, coconut flakes and caramel. Top it with the other layer and do the same. Serve!