Ingredients For the meringue 3 egg whites 150g sugar ½ tsp sherry vinegar 4 bananas 150ml fresh cream 150ml crème fraiche For the sauce 100g soft dark brown sugar 100g butter 100ml fresh cream 1 tbs rum (optional) 150g Nature’s Pleasure Almond, Pecan & Raisin
Method 1. Preheat oven to 180ºC 2. Beat egg whites until stiff peaks, then whisk in sugar – one tablespoon at a time 3. Gently fold in the vinegar 4. place spoonfuls onto a tray lined with greaseproof paper 5. Place in the oven and reduce heat to 150ºC immediately, then bake for about 45mins. The meringue’s should be hard on the outside, chewy in middle when ready 6. Whip the cream and crème fraiche together. Slice the bananas and fold half through the cream mix together with half the meringues (broken up) 7. Sauce – put all the ingredients in a pan and boil until combined, allow to cool 8. To serve – put a spoonful of the creamy mix in a cocktail glass, then some meringue, Nature’s Pleasure, banana and a swirl of sauce. Repeat the layers taking the mix just above the top of the glass, finish with meringue, banana and lots of sauce, then top with more Nature’s Pleasure Recipe by Celebrity chef, Simon Rimmer from BBC2's Something For The Weekend