For these delicious sundaes, banana slices are coated in maple syrup, mixed with vanilla ice cream and crushed meringue shells, then topped with whipped cream and decorated with chocolate, a cherry and a wafer.
Preparation time: 15 minutes, or 25 minutes if making the meringues
Cooking time, if making meringues: 1hr 15mins
For the sundaes
2 tbsp maple syrup
3 small meringue nests, roughly crushed*
8 small scoops vanilla ice cream
150m (5 fl oz) double cream/whipping or heavy cream (⅔ cup)
1 tbsp grated plain/dark chocolate
4 glacé cherries
4 fan wafers (U.K. only). I have been unable to locate anything similar in Canada
*This dish is a great way to use up any leftover meringue. However, if making the meringues especially for this dish, follow the recipe below and prepare them first.
For the meringues
1 egg, large (U.K.)/extra large (N.A.), white only
55g (2 oz) caster sugar/white sugar (¼ cup + ½ tbsp)
You will also need 4 sundae glasses.
For the meringues
Preheat oven to cool, 140°C (275°F) (gas 1)
Whisk the egg white in a grease-free bowl until stiff. Then gradually whisk in the sugar a spoonful at a time, whisking well between each addition, until stiff and glossy.
Line a baking sheet with baking parchment. Dab a little meringue on each corner of the baking sheet first to keep the lining in place.
Spoon 3 mounds of meringue onto the baking paper. Bake in the centre of the oven for 1 hour 15 minutes. The meringues should now lift easily from the paper. If you have time, leave them to dry out in the oven for a further hour with the oven off, which will ensure the meringues are crisp all the way through.
For the sundaes
Slice the bananas into a bowl. Then add the maple syrup and stir to coat the banana slices.
Crush the meringues.
Whip the cream until stiff.
Divide the banana slices, ice cream, and meringue pieces between the four sundae glasses, layering as you go.
Top each sundae with a spoonful of the whipped cream.
Now sprinkle the chocolate over the top, then decorate with a glacé cherry and a fan wafer.
2 eggs, large (U.K.)/extra large (N.A.), whites only
115g (4 oz) caster/white sugar (½ cup + 1 tbsp)
2 tsp cornflour/cornstarch
½ tsp white wine vinegar
For the cream topping
150ml (5 fl oz) double/whipping or heavy cream (⅔ cup)
For the banoffee topping
90ml (3 fl oz) Dulce de Leche (a creamy caramel sauce) (⅓ cup)
For the chocolate swirls
55g (2 oz) plain/dark chocolate
small disposable piping bag
Preheat the oven to 140°C (275°F) (gas 1)
To make the meringue, whisk the egg whites until they are stiff. Then gradually add the sugar a spoonful at a time until the meringue is stiff and glossy. Sprinkle over the cornflour/cornstarch and vinegar and whisk in.
Place a piece of baking parchment on a large baking sheet and secure by dabbing a little of the meringue mixture in the corners. Use the meringue from the edge of the whisk to do this (a Mary Berry tip).
Spoon four separate large spoonfuls onto the paper and flatten to make circles about 2.5cm (1 inch) thick.
Bake for 1¼ hours, until the meringues can be lifted off the paper easily. Leave to cool.
Break the chocolate into small pieces and place half in a bowl over a pan of just simmering water. When melted remove from the heat and add the remaining chocolate. Stir until the chocolate has melted and the consistency is smooth. Set aside to cool a little.
Whip the cream until it is thick, then gently spread over the meringues.
Measure the Dulce de Leche into a small bowl. Now slice the bananas and add to the bowl. Stir to coat the bananas with the caramel. Spoon over the cream layer.
Spoon the chocolate into the piping bag and snip off the end to give a small opening. Pipe a zig-zag pattern over the bananas.
They can be chilled for up to one hour. Any longer and the bananas will start to discolour.