Bananas Foster Eton Mess

Directions

1. for the French meringue
2. Preheat oven to 200° F. Line a sheet pan with parchment paper and set aside.
3. Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and begin whipping on medium speed. When the egg whites begin to froth, gradually stream in sugar while the mixer continues to run. When all of the sugar has been added, increase the mixer speed to medium-high and continue to whip until smooth and glossy and medium peaks form.
4. Pour meringue onto your prepared baking sheet and use an offset spatula to smooth into a circle, about 9” in diameter.
5. Bake for 1 to 1- 1/2 hours, until meringue is dry and crispy and easily releases from the bottom of the pan. Set aside to cool.

1. for the bananas foster and whipped cream
2. Set a large skillet over medium heat. Add the butter and brown sugar to the pan and cook without stirring, until butter is melted. When the butter is melted, you can begin to whisk the caramel occasionally. Continue to cook for 5-7 minutes, until brown sugar is dissolved and caramel is deep brown and bubbling. Whisk until smooth and homogenized.
3. Carefully whisk in coffee liqueur and 2 tbsp of heavy cream and cook for 1-2 minutes more. Stir in bananas and salt and remove from heat to cool slightly while you make the whipped cream.
4. Place heavy cream in the bowl of a stand mixer fitted with the whisk attachment. Begin whipping on medium-low speed, until frothy and then gradually increase speed. When the cream has reached soft peaks, add the sweetened condensed milk and then continue to whip until whipped cream has reach medium peaks.
5. Spread half of the whipped cream over the meringue. Spoon bananas and caramel on top of the whipped cream, followed by the remaining whipped cream and toasted walnuts. Serve immediately.