Ingredients
For the meringues
3 free-range egg whites
150g/5½oz caster sugar
½ tsp sherry vinegar
150ml/5½fl oz double cream
150ml/5½fl oz crème fraîche
4 bananas, peeled, sliced
For the butterscotch sauce
100g/3½oz soft dark brown sugar
100g/3½oz unsalted butter
100ml/3½fl oz double cream
1 tbsp dark rum
Method
1. Preheat oven to 180C/350F/Gas 4.
2. In a bowl, whisk the egg whites until soft peaks form when the whisk is removed. Gradually add the sugar, one tablespoon at a time, until the mixture is glossy and stiff peaks form when the whisk is removed.
3. Carefully fold in the vinegar with a metal spoon until well combined.
4. Line a baking tray with greaseproof paper and spoon dollops of the meringue mixture onto it, making sure they are well spaced out.
5. Transfer the meringues to the oven and immediately turn down the heat to 150C/300F/Gas 2. Bake for about 45 minutes, or until the meringues are crisp on the outside but still chewy in the middle. Set aside on a wire rack to cool.
6. In a separate bowl, whisk the cream and crème fraîche together until soft peaks form when the whisk is removed.
7. Add half of the banana slices and mix until well combined.
8. Place the cooled meringues onto a clean work surface and cover with a sheet of cling film. Break them up using a toffee hammer or rolling pin. Stir half of the broken meringues into the cream mixture.
9. For the butterscotch sauce, bring the butterscotch sauce ingredients to the boil, then stir slowly until well combined. Set aside to cool.
10. To serve, spoon the banana cream mixture into the bottom of four to six cocktail glasses, then sprinkle over some of the reserved meringue mixture. Add a layer of banana slices, then drizzle over a little butterscotch sauce. Repeat the process with the remaining ingredients, reserving some of the butterscotch sauce to top. Garnish each Eton mess with the remaining banana slices and a drizzle of the reserved butterscotch sauce.
