Sufra Dayma:

Banana Meringue Torte

By Moushira Abdel-Malek

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Serves 6-8

Ingredients:

500 gms banana (sliced)

2 dozens meringues

150 gms slivered, roasted almonds

250 gms whipped cream (chantilly)

5 tbsp castor sugar

100 ml pouring cream

1 tsp lemon juice

Pinch of cinnamon (optional)

Method:

In a large glass bowl, break by hand the meringues into pieces. Layer in bottom of bowl. Add lemon juice to banana slices and mix well. Sprinkle cinnamon. Stir to integrate with banana mixture. Layer on top of meringues. Spread whipped cream over banana slices. Add roasted almonds. In a small cooking pan, add sugar with some water. Allow to caramelise without stirring. When golden in colour, add cream over low heat and stir to combine. Allow to cool at room temperature then pour over mixture. Refrigerate for at least 4 hours and serve.