Uploaded November 2025 | Updated September 2026, 1 week ago
Caramelised biscuit & banana pavlova roll
Serves 10 | Prep 30 mins (+ 20 mins cooling time) | Cooking 10 mins
4 egg whites, at room temperature
1 cup (220g) caster sugar
2 tsp cornflour
1 tsp white vinegar
½ tsp vanilla bean paste
1 tbs caster sugar, extra
½ tsp ground cinnamon
600ml thickened cream
½ cup (150g) Coles Caramelised Biscuit Spread Smooth
1 tbs butter
1 banana, thickly sliced
1 passionfruit
2 caramelised (speculoos) biscuits, crushed
Preheat oven to 180°C (160°C fan-forced). Grease a 21cm x 31cm (base measurement) lamington pan and line with baking paper, allowing sides to overhang. Use an electric mixer to whisk the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the sugar, 1 tbs at a time, whisking after each addition until mixture is thick and glossy. Add the cornflour, vinegar and vanilla. Whisk until just combined. Spoon into the prepared pan and smooth the surface. Bake for 10 mins or until light golden.
Place a sheet of baking paper slightly larger than the pan on a clean work surface. Combine the extra sugar and the cinnamon in a small bowl. Sprinkle cinnamon sugar evenly over the paper in a 21cm x 31cm rectangle. Invert meringue onto cinnamon sugar rectangle. Set aside for 20 mins to cool.
Use an electric mixer to whisk the cream in a medium bowl until stiff peaks form. Add half the biscuit spread and whisk until just combined. Reserve
one-quarter of the cream mixture in a bowl. Cover and place in the fridge to chill.
Spread remaining cream mixture evenly over the meringue. Starting from 1 short end, carefully roll the baking paper to enclose the filling. Use 2 metal cake lifters to transfer the roll to a plate. Place in the fridge to chill until ready to serve.
Heat the butter in a large frying pan over medium-high heat. Add the banana and cook for 1 min each side or until just caramelised.
Top pavlova roll with reserved cream mixture and the banana. Drizzle with warmed remaining biscuit spread and the passionfruit. Sprinkle with the biscuit to serve.
Caramelised biscuit & banana pavlova roll
Serves 10 | Prep 30 mins (+ 20 mins cooling time) | Cooking 10 mins
4 egg whites, at room temperature
1 cup (220g) caster sugar
2 tsp cornflour
1 tsp white vinegar
½ tsp vanilla bean paste
1 tbs caster sugar, extra
½ tsp ground cinnamon
600ml thickened cream
½ cup (150g) Coles Caramelised Biscuit Spread Smooth
1 tbs butter
1 banana, thickly sliced
1 passionfruit
2 caramelised (speculoos) biscuits, crushed
Preheat oven to 180°C (160°C fan-forced). Grease a 21cm x 31cm (base measurement) lamington pan and line with baking paper, allowing sides to overhang. Use an electric mixer to whisk the egg whites in a clean, dry bowl until stiff peaks form. Gradually add the sugar, 1 tbs at a time, whisking after each addition until mixture is thick and glossy. Add the cornflour, vinegar and vanilla. Whisk until just combined. Spoon into the prepared pan and smooth the surface. Bake for 10 mins or until light golden.
Place a sheet of baking paper slightly larger than the pan on a clean work surface. Combine the extra sugar and the cinnamon in a small bowl. Sprinkle cinnamon sugar evenly over the paper in a 21cm x 31cm rectangle. Invert meringue onto cinnamon sugar rectangle. Set aside for 20 mins to cool.
Use an electric mixer to whisk the cream in a medium bowl until stiff peaks form. Add half the biscuit spread and whisk until just combined. Reserve
one-quarter of the cream mixture in a bowl. Cover and place in the fridge to chill.
Spread remaining cream mixture evenly over the meringue. Starting from 1 short end, carefully roll the baking paper to enclose the filling. Use 2 metal cake lifters to transfer the roll to a plate. Place in the fridge to chill until ready to serve.
Heat the butter in a large frying pan over medium-high heat. Add the banana and cook for 1 min each side or until just caramelised.
Top pavlova roll with reserved cream mixture and the banana. Drizzle with warmed remaining biscuit spread and the passionfruit. Sprinkle with the biscuit to serve.
