MARSHMALLOW MERINGUE RECIPES

Steps:

• Beat egg whites and salt until SOFT peaks form.
• Gradually add in the marshmallow cream, beating until STIFF peaks form.
• Spread over pie filling, making sure to spread and seal to the edges of the baked crust.
• Bake at 350 degrees for 12-15 minutes, or until the meringue is lightly browned,.

Steps:

• For the meringue, sift caster and brown sugars together. In a clean, large bowl, whisk egg whites until they’re stiff and dry. Whisk in the sugars, one tablespoon at a time, until mixture is glossy and very stiff (about 5min); then whisk in the cornflour and vinegar. Trace two 23cm (9in) circles on to two baking sheets lined with non-stick baking parchment.

  Spoon just over half the meringue on to one of the baking sheets in a garland shape and sprinkle with half the almonds, if using. Spread remaining mixture evenly over other circle (cover it completely). Sprinkle with remaining almonds. Cook at 130°C (110°C fan) mark 1⁄2 for 2–21⁄2hr. Turn off the oven and leave the meringues inside to cool for 30min.

  To make the ice cream, bring the milk to scalding point in a small pan, add the vanilla essence, then pour over the egg yolks, whisking. Pour back into the clean pan and cook over a low heat, stirring, until the liquid coats the back of a spoon. Place the marshmallows in a bowl, pour the strained warm custard over and stir until they’ve almost melted.

  Cool quickly, then cover and chill for 30min. Fold the cream into the custard. Pour into a freezerproof container and freeze for 3–4hr or until just firm. (Alternatively, if you have an ice cream machine, churn the custard until just firm to give a smoother texture.) Stir in the chocolate and freeze until you’re ready to assemble the cake.

  About 30min before serving, remove the ice cream from the freezer to soften. Place the meringue circle on a serving plate. Slice the bananas and scatter evenly over the base, reserving a few to stir into the softened ice cream.