Banana Cream Pavlova
Traditionally Australian? Perhaps not, but how can we resist claiming it as our own?
3 Mars bars, roughly chopped
2 Tbs golden syrup
3 Tbs Bertolli Light in Taste Olive Oil
2 1/2 cups Rice Bubbles
Pinch sea salt
100g white chocolate melts
Glace cherries and baby mint leaves, to decorate
Combine Mars Bar pieces, golden syrup and Bertolli Light in Taste Olive Oil in a large, microwave-safe bowl and microwave on high in 30 second bursts, stirring, until melted.
Add Rice Bubbles and a pinch of salt and stir well to coat. Allow to cool to room before rolling into 20 balls.
Melt white chocolate and transfer to a piping bag with small, plain piping tip*. Pipe a small amount of melted chocolate onto the top of each ball, letting it drip down the sides. Chop the glace cherries into small pieces and decorate each ball with a single piece of cherry and a tiny mint leaf. Allow chocolate to harden at room temperature before serving.
*you can also use a teaspoon to spoon a small amount of chocolate on top but your results may not be as neat.
Credits: Bertolli Olive Oil