Banof­fee meringue with hon­ey­comb

Australian Women’s Weekly NZ - - CONTENTS -

Banof­fee meringue with hon­ey­comb



4 egg whites ¼ tea­spoon cream of tar­tar ¼ cup (55g) caster sugar ¾ cup (165g) firmly packed brown sugar 2 tea­spoons corn­flour 1 tea­spoon white vine­gar ¼ tea­spoon vanilla ex­tract 2 (400g) medium ba­nanas, sliced 1 ta­ble­spoon caster sugar, ex­tra 300ml cream 100g hon­ey­comb, chopped coarsely

DULCE DE LECHE 395g canned sweet­ened con­densed milk

1 DULCE DE LECHE Pre­heat the oven to 220°C (200°C fan-forced). Pour the con­densed milk into a 1.5-litre (6-cup) ceramic oven­proof dish. Cover dish tightly with foil; crush the ex­cess foil up­wards. Place the ceramic dish in a medium bak­ing dish; add enough boil­ing wa­ter to come half­way up the side of the ceramic dish. Bake for 1 hour. Whisk the mix­ture; cover, bake for a fur­ther 30 min­utes or un­til a golden caramel colour, adding ex­tra boil­ing wa­ter to the bak­ing dish as needed to main­tain the wa­ter level. Re­move the ceramic dish from the wa­ter; cool. Whisk the mix­ture un­til smooth. Trans­fer to a medium bowl; cover and re­frig­er­ate un­til chilled. 2 Pre­heat oven to 120°C (100°C fan-forced). Line two large oven trays with bak­ing pa­per. Mark two 12.5cm x 30cm rec­tan­gles on the bak­ing pa­per; turn, marked-side down, on trays. 3 Beat egg whites, cream of tar­tar and the su­gars in a medium bowl with an elec­tric mixer on high speed for 8 min­utes or un­til thick and glossy and the sugar is dis­solved. Beat in corn­flour, vine­gar and vanilla ex­tract on low speed. Di­vide the mix­ture evenly be­tween trays, spread­ing to cover just in­side the marked rec­tan­gles; swirl the meringue. 4 Bake meringue for 1 hour or un­til dry to touch. Cool in oven with door ajar. 5 Place the ba­nana slices, in a sin­gle layer, on an oven tray; sprin­kle with ex­tra caster sugar. Us­ing a blow­torch, caramelise the sugar. 6 Whisk the Dulce De Leche in a medium bowl un­til smooth. Whisk the cream in a small bowl un­til soft peaks form. 7 Place one meringue on a plat­ter. Spread two-thirds of the cream on meringue. Drop spoon­fuls of half the Dulce De Leche on the cream. Re­peat lay­er­ing with the re­main­ing meringue, cream and Dulce De Leche. Top with ba­nana slices and hon­ey­comb.

Step 3 Spread­ing the meringue

Place spoon­fuls of meringue close to­gether just in­side traced rec­tan­gle. Fill cen­tre with ran­dom spoon­fuls. Spread mix­ture evenly, from the out­side in. Avoid touch­ing edges.

Step 7A Lay­er­ing with cream

As­sem­ble meringue. Spread cream us­ing an off­set spat­ula or the back of dessert spoon, leav­ing a bor­der of meringue; top with the Dulce De Leche, then an­other meringue layer.

Step 5 Caramelis­ing the ba­nanas

Hold a blow­torch 10cm above the ba­nanas. Ad­just the flame so the in­ner, darker por­tion al­most touches the sugar; move it in slow, sweep­ing move­ments.

Step 7B Spoon­ing the Dulce De Leche

Top the sec­ond meringue layer with the re­main­ing cream then driz­zle over the re­main­ing Dulce De Leche, be­fore fin­ish­ing with ba­nana slices and hon­ey­comb.

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