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Ingredients
- For the meringue:
- 100 g egg whites
- 100 g caster sugar
- 100 g icing sugar
- For the mess:
- 4 bananas
- 2 tbsp lime juice
- 200 ml double cream
- seeds of 2 vanilla pods
- 1 tbsp kirsch
- grated zest of 4 limes
Details
Servings 4
Adapted from timesonline.co.uk
Preparation
Step 1
Preheat the oven to its lowest setting, ca 110C, and line a baking tray with (silicone) parchment. Beat the egg whites until very stiff — this is important as they must stay stiff when the sugar is added. Beat in the caster sugar, then the icing sugar. Spoon the meringue mix onto a baking tray, in 12 even shapes. Cook for 4 hours, or overnight. They should be crisp all the way through, with no colour. Turn the oven off, open the door and leave the meringues inside so they cool down slowly.
Peel the bananas. Purée 2 of them with half the lime juice. Cut the other 2 bananas into 3mm-thick slices and mix with the remaining lime juice to prevent them browning. Whisk the cream until stiff — being careful not to overwhip it — and stir into the crushed or puréed banana. Then fold in the vanilla seeds and kirsch.
Break the cool meringue into large pieces, mix with the banana cream and the sliced bananas. Spoon into a bowl and grate over the lime zest before serving.
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