Ingredients
- 284ml carton double cream
- 6 meringue nests
- 5-6 sliced bananas
- 5 tbsp bought toffee sauce (we like Merchant Gourmet Banoffee Toffee)
- a handful of roughly broken pecan nuts
- drizzle with toffee sauce, to serve
Method
-
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.