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Simon Rimmer's banana Eton mess

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Simon Rimmer's caramelised banana eaton mess
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price


Caramelised bananas, crunchy meringue and toffee sauce - Simon Rimmer's banoffee dessert is a delicious and simple dinner party idea


  • 4 bananas
  • 150ml cream
  • 150ml crème fraiche

For the meringue:

  • 3 egg whites
  • 150g sugar
  • Half tsp sherry vinegar

For the sauce:

  • 100g soft dark brown sugar
  • 100g butter
  • 100ml cream
  • 1tbs rum
To serve:

  • 150g almond, pecan and raisin muesli, like Nature’s Pleasure

That's goodtoknow

cartoon image of chef

Making meringue in advance: Cold meringues may be stored in an airtight container for up to a week.


  1. Preheat oven to 180ºC
  2. For the meringue: Beat egg whites until stiff peaks, then whisk in sugar 1tbs at a time. Gently fold in the vinegar. Spoon onto greaseproof paper on a tray. Put into the oven and turn down to 150ºC immediately, then bake for about 45 mins. Should be hard on the outside, chewy in middle.
  3. For the filling: Whip the cream and creme fraiche together and slice the bananas, fold half through the cream mix together with half the meringue (broken up).
  4. For the sauce:  Put all sauce ingredients in a pan and boil until combined, allow to cool.
  5. To serve put a spoonful of the creamy mix in a cocktail glass, then some meringue, muesli, banana and a swirl of sauce, repeat, taking the mix above the top of the glass, finish with meringue, banana and lots of sauce, then top with more muesli.

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