serves
8
prep
20 minutes
cook
1 hour
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 4 egg whites
- 220 g (1 cup) caster sugar
- 4 bananas, thickly sliced
- 300 ml thickened cream, whipped to soft peaks
- 450 g jar dulce de leche (see Note)
- 40 g (½ cup) sliced almonds, roughly chopped
Cooling time 20 minutes
Instructions
Preheat oven to 120°C. Line an oven tray with baking paper. Using an electric mixer, whisk egg whites to stiff peaks. Gradually add sugar, a tablespoon at a time, and continue whisking until very stiff and glossy, and sugar has completely dissolved.
Spread meringue over prepared tray to 3 cm thick and bake for 30 minutes. Reduce oven to 100°C and bake for a further 30 minutes or until crisp and dry. Turn off oven and cool meringue completely with door slightly ajar.
To assemble, break meringue into large shards. Place a few in each glass, then alternate with layers of banana, cream, dulce de leche, almonds and meringue until glasses are full. Serve immediately.
Note
• Dulce de leche is a Spanish caramel made by heating sweetened condensed milk. It is available from delis and specialist food shops. Substitute canned caramel from supermarkets.
Photography by Brett Stevens.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
