This popular English dessert is given a Latin twist with Spanish caramel, banana and almonds.
- 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
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.
Cooling time 20 minutes
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.
• 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.