A delicious meringue dessert with a soft chewy toffee centre - topped with lightly whipped vanilla-cream.
You can also place the tin of condensed milk (unopened) into a saucepan of water. Boil gently for 3 hours taking care not to let pan boil dry. This gives a really smooth toffee and is the way I prefer to do it.
Altered ingredient amounts. I used five egg whites, and turned it into a banoffee pavlova by adding sliced bananas on top of the toffee layer before the cream. - 10 Nov 2008
Fabulous - we all agreed it was better than banoffee pie! The base was lighter, and soooo yummy. Will be making this again soon! - 10 Nov 2008
Loved soo much went in a flash.: - 13 Jan 2012