An unusual pavlova dessert with a soft chewy caramel-like centre - topped with lightly whipped vanilla-cream.
You can also place the tin of condensed milk (unopened) into a pot of water. Boil gently for 3 hours taking care not to let pan boil dry. This gives a really smooth caramel and is the way I prefer to do it.
This is divine! I have to admit that I used prepared dulce de leche so it would be nice and thick, but the components of this recipe are great. Sweet but light, the perfect ending to a heavier meal. Yum! - 06 May 2013
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 (Review from Allrecipes UK & Ireland)
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 (Review from Allrecipes UK & Ireland)