Banoffee pie meringue roulade recipe

Method

1. Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease and line a 23 x 32cm baking tray with baking paper.
2. Whisk the egg whites and 1 tsp of the lemon juice in a non-plastic mixing bowl until stiff peaks form. Add a tbsp of the sugar and whisk again until stiff. Repeat with the remaining sugar, whisking well after each addition, until stiff, smooth and glossy. Spread the mixture out onto the prepared tray and bake for 15-20 mins, until lightly golden and crisp. Set aside to cool for 15 mins.
3. Meanwhile, sift the icing sugar onto another sheet of baking paper slightly bigger than the tin. Carefully invert the cooled meringue onto the paper and leave to cool.
4. Whip the cream until soft peaks form. Peel and finely slice the bananas and toss with the remaining lemon juice. Carefully peel the baking paper away from the meringue. Dollop the caramel over the meringue and carefully spread out evenly. Repeat with the cream. Scatter over the sliced bananas.
5. Carefully roll the meringue up from one of the shorter sides into a tight cylinder. Transfer to a serving dish and drizzle over the melted chocolate. Sprinkle over the crushed biscuit and cut into slices to serve.

• Tip: Any remaining roulade will keep in the fridge for 24 hours.

• See more Christmas dessert recipes