Banoffee Eton mess
It might look a mess but it tastes delectable!
- 3/4 cup pecans
- 3 tbs caster sugar
- 1 cup caramel top and fill
- 1 tsp sea salt flakes, crushed
- 300ml thickened cream
- 1 cup thick vanilla custard
- 8 meringue nests, crushed
- 4 large Cavendish or Sugar Bananas, thinly sliced
For the candy pecans, rinse the pecans. Place into a non-stick frying pan with caster sugar. Cook, shaking the pan over medium heat for 5 minutes until pecans are dry. Tip onto a tray lined with baking paper to cool.
Spoon caramel into a bowl, whisk until smooth. Stir in salt.
Whip the cream to soft peaks. Fold in the custard, then use a balloon whisk to whisk until thick.
Drizzle a shared serving plate with a little caramel. Spoon over half the custard cream. Top with half meringue nest and half the banana. Drizzle with a little caramel. Repeat the layers. Top with sugary pecans. Serve.
Tip: You can replace the top and fill with homemade or bought salted caramel.