1. Preheat the oven to very slow (120°C/100°F fan forced). Grease an oven tray. Trace four 10cm circles onto baking powder; place the paper, marked side down on a tray. 2. Beat the egg whites in a small bowl with an electric mixer until soft peaks form; gradually add the sugar, beating between each addition; then gently fold in the cocoa. Once you have prepared the meringue mixture, it is essential that you bake it immediately, otherwise it is prone to collapsing. 3. Spread the meringue mixture inside the circles on the prepared tray, and bake in the oven for about 45 minutes or until the meringues are firm; cool the meringues in the oven with the door ajar. 4. Meanwhile whisk the cream cheese, cream and sifted icing sugar in a small bowl, until combined. 5. Top the meringues with the cream cheese mixture and banana slices. 6. Combine the extra sugar and the water in a small, heavy-based pan and stir over a low heat, without boiling, until the sugar dissolves, then bring to the boil. 7. Reduce the heat and simmer, uncovered, without stirring, until the mixture is golden brown. Remove from the heat; and stand until the bubbles subside and the toffee runs evenly from the back of a spoon. 8. Drizzle the meringues with the toffee close to serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
