Banoffee pavlova stack

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.

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.

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.

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.

To make cream filling, in the bowl of an electric mixer fitted with a whisk attachment, beat all ingredients until firm peaks form.

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.