Courtesy of Prima Magazine
A spectacular but simple-to-prepare dessert that is sure to impress your guests.
3oz (75g)soft light brown sugar
3oz (75g) caster sugar
3 egg whites
1/2 tsp (2.5ml) ground cinnamon
1pt (568ml) double cream
6oz (175g) caster sugar
1oz (25g) flaked almonds
Step One : Draw a 9in (23cm) circle on a piece of baking parchment and place upside down on a baking sheet. Preheat the oven to Mark 1/2 (250oF / 130oC).
Step Two : Sieve brown sugar to remove any lumps and mix with caster sugar. Place egg whites in a clean, dry bowl and whisk until stiff but not dry. Begin adding half the sugar 1oz (25g) at a time, whisking well between each addition. Fold in remainder with the cinnamon using a large metal spoon. Spoon into the circle leaving the surface quite rough. Bake for 1 1/2 – 2 hours or until crisp and dry. Cool.
Step Three : Whisk cream with grated lemon rind and 1 tblsp (15ml) juice until it forms soft peaks. Place in fridge until needed. Roughly chop bananas and place in the remaining lemon juice.
Step Four : Pile cream on the meringue. Drain bananas and place on cream. Refrigerate for up to 20 minutes while preparing the praline.
Step Five : Place sugar and almonds in a heavy-based saucepan. Heat very gently until sugar melts and turns a golden caramel. Do not stir but shake the pan as sugar melts. Spoon praline over bananas. Refrigerate for up to 20 minutes before serving.
Tip: You can prepare the praline in advance, then pour it on to an oiled baking sheet and cool. When ready to serve, break into chunks and scatter over meringue.