Banoffee Meringue Recipe

In my family we don’t make banoffee pie.  We make it on a meringue base.  It adds a whole extra dimension, not only do you have the banoffee flavours but the crisp, chewy meringue really adds something and the caramel melds beautifully with it.   Normally I would make this in a pavlova sized meringue base but today I cheated and bought individual meringue nests on the way back from the hospital for a dessert treat. 

Banoffee Meringue

Makes 1 individual serving, just multiply by however many people you want to feed or make one big one. 

1 meringue nest
2 tsp Carnation Caramel*
1/2 a banana
2 tsp whipped cream
chocolate sprinkles

– Spoon the caramel into the base of the meringue, spreading it out with the back of the spoon. 
– Place banana slices on top of the caramel. 
– Dollop the cream on top and lightly shape with the back of the spoon. 
– Dust with chocolate sprinkles. 
– Place one banana slice on top and a pair of mint leaves if you like. 
– You can assemble these to serve immediately or do them in advance and put on a plate in the fridge for a few hours.  If left overnight the meringue will go a bit soft but that too is enjoyable!

* You can make your own caramel by putting a tin of condensed milk in a pan of boiling water and simmering it for 3 hours, which I have done on occasion, or you can just buy a tin of Carnation Caramel, simples!

If you want to make your own meringue base then you can use this recipe here but instead of piping it out into individual rounds just use a large spoon to shape it into one big meringue and bake for about  2 hours on Gas mark 1.

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