Chocolate meringue with bananas

Chocolate meringue with bananas

Drizzled toffee sauce and chopped hazelnuts add a yummy finishing touch.

By , 21 September 2015
Chocolate meringue with bananas
  • Ready in: 90 mins
  • Serves: 10
  • Price: 36p per serving
Nutritional Info
Each 100g serving contains
  • Fat high
  • Saturates high
  • Sugars high
  • Salt low
  • Energy 1478KJ 353KCAL
of your reference intake.
Typical energy values per 100g: 1478kJ/353kcal.
  • 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.