• 5 eggwhites
• 250g pure icing sugar, sifted
• 1 tsp cream of tartar
• 2 Tbsp cornflour
• 2 tsp white vinegar
• 300g dark chocolate buttons
• 1 Tbsp honey
• 160ml milk
• 2 Tbsp thickened cream
• 50g unsalted butter, diced
• 5 ripe bananas, thinly sliced diagonally
• Juice of 1 lemon
• 50ml maple syrup
• 450g mascarpone
• Extra 100ml thickened cream
• 100g plain honeycomb, roughly chopped
Preheat oven to 120°C. Draw a 9 x 30cm rectangle on 2 pieces of baking paper. Turn paper over and use to line 2 oven trays.
Put eggwhites in the bowl of an electric mixer and beat on high, using whisk attachment. Gradually add icing sugar until soft but thick glossy peaks form. Using a spatula, gently fold in cream of tartar, cornflour and vinegar.
Divide meringue evenly inside drawings on prepared trays and shape using a flat knife or spatula (it does not matter if tops have peaks). Bake for 1 hour or until a
firm crust forms. Turn off oven and leave meringues inside to cool for 1 hour.
Meanwhile, to make sauce, put chocolate buttons in the bowl of a food processor and pulse until chopped, then transfer to a heatproof bowl. Combine honey, milk and cream in a small saucepan over a low heat and bring to a simmer. Pour hot honey mixture over chocolate and stir until smooth, then stir in butter. Set aside and allow to cool to room temperature.
Put banana, lemon juice and maple syrup in a medium bowl and toss gently to combine, then set aside to allow flavours to infuse. Put mascarpone and extra cream in a medium bowl and stir gently to combine.
To assemble, put 1 pavlova on a serving platter and spread with 1⁄2 of the mascarpone cream. Carefully scatter over 1⁄2 of the banana, then 1⁄2 of the honeycomb. Top with remaining pavlova, mascarpone cream and banana. Drizzle over 1⁄2 cup of the chocolate sauce, then top with remaining honeycomb. Serve with remaining sauce on the side.