Chocolate meringue with bananas
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- 115g caster sugar
- 100g icing sugar
- 4 large egg whites
- 2 level tbsp cocoa powder
- 1 tsp white wine vinegar
- 50g Asda milk chocolate,chopped, plus 50g for the topping
- 300ml whipping cream
- 4 bananas, sliced
- 3 tbsp Askeys Treat Toffee Ice Cream Sauce
- 25g hazelnuts, toasted and chopped
Pre-heat the oven to 150C/130C Fan/Gas 2. Line a tray with baking paper.
Mix the icing and caster sugars and set aside. Put the egg whites in a large, clean bowl and whisk until foamy. Increase speed and whisk to form stiff peaks.
Add the sugars a spoonful at a time, whisking until stiff. Sift on the cocoa. Add the vinegar and 50g chopped chocolate and fold in gently.
Put on the tray and spread out to a 22cm round. Bake for 1 hour – it’s ready when the paper is easily peeled away. Leave to cool.
Put on a plate. Whip the cream and gently stir in most of the banana. Spread over the meringue, top with the rest of the banana, toffee sauce, the chopped chocolate and nuts.