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Ingredients

Method

  • STEP 1

    Lightly whip the double cream in a large bowl, then crumble in the meringue nests. Carefully fold in the sliced bananas, (use 5 or 6 depending on size), and swirl in the toffee sauce. Spoon into the 6 dishes, then scatter over a handful of the pecan nuts and drizzle with a little more toffee sauce.

Recipe from Good Food magazine, February 2004

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Overall rating

A star rating of 4.8 out of 5.15 ratings
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