Banana Eton Mess

Serves 4

Meringue
3 egg whites
150g sugar
1/2tsp sherry vinegar

Cream Filling
150ml cream
150ml creme fraiche
4 bananas

Sauce
100g soft dark brown sugar
100g butter
100ml cream
1tbsp rum

To serve
150g almond, pecan and raisin muesli, such as Nature's Pleasure

Preheat the oven to 180, gas mark 4.
To make the meringues, beat the egg whites until stiff peaks form.  Then whisk in the sugar, 1tbsp at a time.  Gently fold in the sherry vinegar.
Drop spoonfuls of the mixture onto a baking tray lined with greaseproof paper.  Place into the oven and immediately turn the temperature down to 150, gas mark 2.  Bake the meringues for about 45 mins, until they are hard on the outside but chewy in the middle.
When the meringues are cooked, make the cream filling.  Break up the meringues into chunks.  Whip the cream and creme fraiche together and then slice the bananas.  Fold 1/2 the bananas and 1/2 the broken meringues through the cream mix.
Place all the sauce ingredients in a pan and melt over a low heat, stirring until combined.  Allow to cool.
To serve, put a spoonful of the cream filling into the base of 4 cocktail glasses, then layer with some meringue, muesli, banana and a swirl of sauce.
Repeat the layers, taking the mixture above the top of the glass.  Finish with a topping of banana, muesli and sauce, then serve.