JennyPen
13-05-2004, 22:39
Banoffi Meringue Layer Cake
Serves - 6-8
Calories - 460 (per serving, remember this is supposed to serve 6ish!)
Fat - 28g (also per serving)
Weight Watchers Points - don't even go there, it's about 10 for little slice! Ignorance is bliss.
For the Meringue:
3 Medium Egg whites
90g (3oz) caster sugar
90g (3oz) icing sugar
2 tbls cocoa powder (mmmm, chocolate meringue!)
For the banana filling:
234ml carton DOUBLE cream
200g plain chocolate, roughly chopped (or use 200g of chocolate chips!)
1 medium ripe banana (ie not green, and not black!!)
For the toffee sauce (mmm)
You have a choice here, EITHER
30g (1oz) butter
60g (2oz) caster sugar
4 tbls water
OR
A tin of condensed milk
Have the oven at about 150°C or so (which is 300°F or Gas Mark 2)
To make the Meringue layers
1. Use a pencil to draw 3 rectangles 12 X 20cm onto baking parchment, and place on baking sheets with the pencil side against the baking sheets. (ie so the pencil doesn’t touch the meringue!)
2. Whisk the egg whites until stiff, then gradually whisk in the sugar until the mixture forms stiff peaks.
3. sift together the icing sugar and cocoa, and fold into the egg white mixture.
4. Divide the mixture into three and spread each portion to cover each rectangle on your baking parchment.
5. Bake for 45 mins – 1 hour, or until it’s all dried out (and a lil crispy, num num). Take it out of the oven and leave to cool (or you’ll burn your fingers, owchies).
To make the filling:
1. Reserve 3 tablespoons of cream for the toffee sauce and pour the rest into the saucepan and bring to the boil
2. Remove the pan from the heat and add in the chocolate.
3. Stir until all the chocolate has melted (this happens quickly if you were a smarty-pants and used the chocolate chips. That said, smashing the bar of chocolate is also fun :D). Leave the mixture to cool until it thickens (if you put it into a larger bowl of icy water you can speed this bit up too), but don’t forget to keep stirring so it thickens and cools EVENLY (very important!).
4. Whisk this when cooled until it’s thick and a spread able consistency.
5. Peel and mash the nana and stir it into the choccy mixture.
6. Divide the mixture in two and spread over the layers of meringue then stack up two of the layers, so you have a layer of meringue, then choccy stuff, then meringue, then choccy stuff, the meringue.
To make the toffee sauce:
There are two ways to do this; depending on how much toffee you want. If like me you want lots, then you can do this the easy way (but you should do this LONG before you start anything ‘cos it takes ages). The easy way is to get a tin of condensed milk and put it in a pot of water, (the whole tin, don’t take it out, leave it in the tin, throw the whole thing in) and bring to the boil. When it does, let it to simmer and BOOM! Three hours later you have magical toffee. You can always finish off the remaining toffee in pancakes or something; it keeps in the fridge for eons!
The other way to do this (but quicker, but not as nice):
1. Melt in the butter in a saucepan and stir in the sugar and water, taking care in case the water spits out. Stir until the sugar has dissolved, then simmer gently, without stirring, until the mixture turns a light, caramel colour.
2. Remove the pan from the heat and add the cream, swirling it in rather than actually stirring it in (dunno why, it works out better).
3. Leave to cool, stirring occasionally, until the sauce thickens.
Drizzle whatever toffee you made over the meringue cake.
Only catch is, you have to eat it all on the one day, ‘cos it goes icky when frozen or even in the fridge. But I’m sure you’ll have no problem with that.
Serves - 6-8
Calories - 460 (per serving, remember this is supposed to serve 6ish!)
Fat - 28g (also per serving)
Weight Watchers Points - don't even go there, it's about 10 for little slice! Ignorance is bliss.
For the Meringue:
3 Medium Egg whites
90g (3oz) caster sugar
90g (3oz) icing sugar
2 tbls cocoa powder (mmmm, chocolate meringue!)
For the banana filling:
234ml carton DOUBLE cream
200g plain chocolate, roughly chopped (or use 200g of chocolate chips!)
1 medium ripe banana (ie not green, and not black!!)
For the toffee sauce (mmm)
You have a choice here, EITHER
30g (1oz) butter
60g (2oz) caster sugar
4 tbls water
OR
A tin of condensed milk
Have the oven at about 150°C or so (which is 300°F or Gas Mark 2)
To make the Meringue layers
1. Use a pencil to draw 3 rectangles 12 X 20cm onto baking parchment, and place on baking sheets with the pencil side against the baking sheets. (ie so the pencil doesn’t touch the meringue!)
2. Whisk the egg whites until stiff, then gradually whisk in the sugar until the mixture forms stiff peaks.
3. sift together the icing sugar and cocoa, and fold into the egg white mixture.
4. Divide the mixture into three and spread each portion to cover each rectangle on your baking parchment.
5. Bake for 45 mins – 1 hour, or until it’s all dried out (and a lil crispy, num num). Take it out of the oven and leave to cool (or you’ll burn your fingers, owchies).
To make the filling:
1. Reserve 3 tablespoons of cream for the toffee sauce and pour the rest into the saucepan and bring to the boil
2. Remove the pan from the heat and add in the chocolate.
3. Stir until all the chocolate has melted (this happens quickly if you were a smarty-pants and used the chocolate chips. That said, smashing the bar of chocolate is also fun :D). Leave the mixture to cool until it thickens (if you put it into a larger bowl of icy water you can speed this bit up too), but don’t forget to keep stirring so it thickens and cools EVENLY (very important!).
4. Whisk this when cooled until it’s thick and a spread able consistency.
5. Peel and mash the nana and stir it into the choccy mixture.
6. Divide the mixture in two and spread over the layers of meringue then stack up two of the layers, so you have a layer of meringue, then choccy stuff, then meringue, then choccy stuff, the meringue.
To make the toffee sauce:
There are two ways to do this; depending on how much toffee you want. If like me you want lots, then you can do this the easy way (but you should do this LONG before you start anything ‘cos it takes ages). The easy way is to get a tin of condensed milk and put it in a pot of water, (the whole tin, don’t take it out, leave it in the tin, throw the whole thing in) and bring to the boil. When it does, let it to simmer and BOOM! Three hours later you have magical toffee. You can always finish off the remaining toffee in pancakes or something; it keeps in the fridge for eons!
The other way to do this (but quicker, but not as nice):
1. Melt in the butter in a saucepan and stir in the sugar and water, taking care in case the water spits out. Stir until the sugar has dissolved, then simmer gently, without stirring, until the mixture turns a light, caramel colour.
2. Remove the pan from the heat and add the cream, swirling it in rather than actually stirring it in (dunno why, it works out better).
3. Leave to cool, stirring occasionally, until the sauce thickens.
Drizzle whatever toffee you made over the meringue cake.
Only catch is, you have to eat it all on the one day, ‘cos it goes icky when frozen or even in the fridge. But I’m sure you’ll have no problem with that.