Pavlova Split Sauce Choco Carambar

• 1 3/8 cups caster sugar
• 1 tablespoon cornflour shave
• 3 egg whites
• 1/2 lemon
• 2 bananas
• 5 1/4 tablespoons sugar
• 1 cup whole milk
• 5 3/8 tablespoons cream
• 1 bag ice Demarle, optional
• 4 carambars
• 5/8 cup dark chocolate
• whole milk 15 cl.

1. Preheat oven to 120C.
2. Set aside 1.5 tablespoons of sugar and mix the rest with the cornflour.
3. Whip the whites not too firm, add 1 big tablespoon of sugar and keep whipping 1 to 2 minutes.
4. Add the sugar mixture, the cornstarch and lemon juice. Whisk 4 minutes.
5. Cover a baking sheet with parchment paper, lightly oiled, and put 8 small piles of the meringue.
6. Form a well at the center with a spatula for the ice.
7. Bake for 1 hour and 20 minutes.
8. Let cool in the oven, with the oven off and open.
9. Mix in the blender 2 bananas, sugar, milk, and cream.
10. Add the thickener.
11. Set aside for 30 minutes in the refrigerator before you transfer it to the ice machine.
12. In a saucepan, melt over low heat: chocolate, carambars, and milk to make a sauce that will coat your spoon.
13. If you like the taste of caramel, you can add 1 or 2 additional carambars.

caster sugar, cornflour shave, egg whites, lemon, bananas, sugar, milk, cream, carambars, dark chocolate, milk

Taken from www.yummly.com/recipe/Pavlova-split-Sauce-Choco-Carambar-782397 (may not work)