Ingredients
6 free-range egg whites, at room temperature
1½ cups caster sugar
1 tsp white vinegar
1 tsp cornflour
½ x 225g bag milk chocolate melts
395g can Top ’n’ Fill Caramel
3 bananas, sliced on an angle
2 x 30g Flake bars
Cream filling
250g sour cream
600ml thickened cream
2 Tbsp icing sugar
2 tsp vanilla extract
Method
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Preheat oven to 140°C fan-forced (160°C conventional). Grease 2 large oven trays. Draw three 17cm dia. circles (in total) on 2 sheets of baking paper and place paper, marked-side down, on trays.
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In the large bowl of an electric mixer fitted with a whisk attachment, beat egg whites until foamy, gradually adding sugar, about 1 Tablespoon at a time, beating between additions, until sugar has dissolved. Beat in vinegar and cornflour. Spoon meringue mix into a piping bag with a 1.5cm round nozzle. Pipe – from centre of 1 circle on prepared tray – in a coil motion until coil is full. Repeat with other circles.
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Put trays in oven. Reduce heat to 120°C fan-forced (140°C conventional). Bake for 11/4 hours or until firm. Cool in oven with door ajar.
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Cut seven 20 x 4.5cm strips of baking paper. Position 3 wooden spoons over a baking tray with a slight lip. Melt chocolate in a microwave-safe bowl on High (100%) in 30-second increments until smooth. Using 1 Tablespoon at a time, spread melted chocolate onto 3 strips of baking paper with the spoon or an offset palette knife, then drape, chocolate-side up, over wooden spoons, allowing paper to drape in between to create a wavy pattern. Chill for 5 minutes to set. Meanwhile, spread chocolate over remaining baking paper strips and drape over a wide rolling pin. Chill for 5 minutes to set. Gently remove baking paper from chocolate curls and arrange on a tray.
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To make cream filling, in the bowl of an electric mixer fitted with a whisk attachment, beat all ingredients until firm peaks form.
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Transfer caramel to a bowl and lightly whisk to loosen. Use a little cream filling to secure 1 meringue base to a serving plate. Top with a third of the remaining filling, drizzle with caramel (swirling into cream if you like), top with a third of the sliced banana and crumble over a third of the Flake bars. Repeat layers with remaining meringues, cream filling, caramel, banana and chocolate shavings. Top with chocolate curls. Serve immediately.
