Ingredients
• 6 free-range egg whites
• ½ tsp cream of tartar
• 1½ cups caster sugar
• 2 Tbsp cornflour
• 3 tsp white vinegar
• 50g dark chocolate, melted
• 2 Tbsp flaked almonds
• 600ml thickened cream
• 2 tsp vanilla extract
• 2 bananas, sliced thinly into rounds
• 100g chocolate-coated honeycomb, roughly chopped
• ¼ cup caramel sauce
• ¼ cup chocolate sauce
• Store-bought chocolate stars, to garnish
Toffee bananas
• 2 Tbsp caster sugar
• 2 bananas, skin on, halved lengthways
Method
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Preheat oven to 150°C. Trim baking paper to fit on 3 large oven or pizza trays. Use a 20cm-dia. plate or the base of a loose‑bottomed cake tin to trace a circle in the centre of each sheet. Line trays with marked baking paper, ink side down.
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Put egg whites in the bowl of an electric mixer and beat, using whisk attachment, until foamy. Add cream of tartar and beat for about 2 minutes or until stiff peaks form. Gradually add sugar, 2 Tbsp at a time, beating well until mixture is thick and glossy and no longer grainy.
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Add cornflour and vinegar and whisk again until just combined.
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Evenly spoon mixture into centre of each marked circle. Use back of spoon to spread meringue to edges of each circle.
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Drizzle melted chocolate over meringue discs. Use spoon to gently swirl chocolate to create a marble effect.
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Scatter 1 disc with almonds.
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Put meringue discs in oven. Immediately reduce heat to 120°C and bake for 1 hour 15 minutes or until dry to touch. Turn oven off and leave meringue discs to cool completely in oven with door ajar.
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Meanwhile, 15 minutes before serving, make toffee bananas. Sprinkle sugar into a large non-stick frying pan and shake pan to evenly coat pan with sugar. Put banana halves in pan, cut side down. Cook for 3 minutes or until caramelised. Remove from pan and set aside for 5 minutes to cool. Remove skins.
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Put cream and vanilla in the bowl of an electric mixer and beat, using whisk attachment, until soft peaks form.
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Put 1 meringue disc (without almonds) onto a serving plate. Spoon ¹⁄³ of the cream mixture on top. Scatter with ½ of the banana rounds and ¹⁄³ of the honeycomb.
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Top with second (non-almond) meringue disc, ½ of the remaining cream mixture, all of the remaining banana rounds and ½ of the remaining honeycomb.
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Top with almond-covered meringue disc, the remaining cream mixture, the remaining honeycomb and the toffee bananas. Drizzle with chocolate and caramel sauces and garnish with chocolate stars. Serve immediately.