Chocolate meringue with bananas

Chocolate meringue with bananas

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

By , 21 September 2015

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Chocolate meringue with bananas
  • 1 Hour 30 Mins

  • Serves: 10

  • Price: 36p per serving

Nutritional Info
Each 100g serving contains
  • Energy

    1478KJ

    353KCAL

    18%
  • Fat

    17.7g

    high

    25%
  • Saturates

    10.1g

    high

    51%
  • Sugars

    42.5g

    high

    47%
  • Salt

    0.2g

    low

    3%
of your reference intake.
Typical energy values per 100g: 1478kJ/353kcal.
Ingredients
  • 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
Method
  • 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.