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Ingredients

• 5 egg whites
• Pinch salt
• 1 cup castor sugar
• 2 teaspoons cornflour
• 2 teaspoons white wine vinegar
• 400ml thickened cream, whipped
• 1 can Nestle Top N Fill Caramel 380gm, whisked to remove lumps
• 3-4 bananas
• 1/2 block chocolate, grated

Method

1. Preheat oven to 130’C. Line a baking 20x30cm slice tray with baking paper.
2. Whip egg whites and salt in a bench mixer until peaks form. Gradually add sugar, cornflour and vinegar.
3. Spread meringue evenly in the prepared tin. Using a spatula spread the top of meringue until smooth.
4. Bake for 1.5 hours or until top starts to go golden brown and allow to cool in oven once cooked.
5. Whip thickened cream until peaks form and refrigerate until required.
6. Cut the meringue into 2  pieces 10x30cm.
7. Spread half of the caramel on top of one of the meringue halves and top with slices of banana.
8. Place the other half of meringue on top. Spread the thickened cream, remaining caramel and banana on top. Sprinkle with grated chocolate.

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