Banoffee Pavlova

1 cup castor sugar or superfine sugar
2 tsp cornflour
1 pinch cream of tartar
4 egg whites
1 pinch salt
1 dash vanilla extract
1 tsp SIDS RASPBERRY VINEGAR
2 small bananas, sliced
1 cup caramel ice cream topping
1 tbsp grated chocolate, for garnish
2 cups whipped cream

Preheat the oven to 175°C. Line a baking tray with baking paper or aluminum foil and trace a 20 cm circle onto the surface.
In a small cup or bowl, stir together the sugar, cornflour and cream of tartar. In a large glass or metal bowl, whip the egg whites with salt, vanilla and SIDS RASPBERRY VINEGAR until soft peaks form. Gradually sprinkle in the sugar mixture and continue to whip until stiff and shiny. Mound the mixture into the traced circle on the baking tray. Flatten the top and smooth the sides using a metal spatula.
Place in the oven and immediately reduce the heat to 150°C. Bake for 1-1½ hours, until a pale golden brown. Turn off the oven and leave the door slightly ajar with the pavlova inside until completely cooled.
Just before serving time, invert the cooled pavlova onto a serving plate and top with slices of banana. Cover banana with caramel sauce. Top that with whipped cream and sprinkle with grated chocolate.
History:- Credit for the Banoffee invention is claimed by Nigel Mackenzie and Ian Dowding, the owner and chef respectively of The Hungry Monk Restaurant in Jevington, East Sussex. They claim to have developed the dessert in 1971 by amending an unreliable American recipe for "Blum’s Coffee Toffee Pie" with a soft toffee made by boiling an unopened can of condensed milk for several hours. After trying various changes including the addition of apple or mandarin orange, Mackenzie suggested banana and Dowding later said that "straight away we knew we had got it right". Mackenzie suggested the name "Banoffee Pie" and the dish proved so popular with their customers that they "couldn't take it off" the menu.
Pavlova is a meringue-based dessert named after the Russian ballerina Anna Pavlova. The dessert is believed to have been created in honour of the dancer either during or after one of her tours to Australia and New Zealand in the 1920s. The nationality of its creator has been a source of argument between the two nations for many years, but formal research indicates New Zealand as the source.