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Cranberry and Banana Meringues

Make these maple syrup soaked cranberries the day before if you can, but keep them well hidden or you may find none left for your dessert! If you haven't time to make your own meringue nests you could buy them, but they won't be as gooey and soft centred as home made ones.

Makes 6
Prep time: 50mins + chilling time
Cook time: 2hours

Ingredients:

• 75g/3oz cranberries
• 4tbsp maple syrup
• 2 free range egg whites, at room temperature
• 110g/4oz caster sugar
• 2tsp cornflour
• 1tsp vanilla essence
• 200ml/1/3 pint double or whipping cream
• Finely shredded rind and juice of 1 lime
• 1 banana

Method:

1. Place the cranberries and syrup in a small pan. Heat gently until the syrup begins to bubble but don't let the cranberries pop. When the cranberries are just softening transfer them to a bowl and set aside until really cold, (several hours or overnight) stirring once or twice to keep them evenly coated in syrup.
2. Whisk the egg whites in a really clean bowl until they form stiff but not brittle peaks. Then gradually whisk in the cornflour, vanilla and sugar until really stiff and glossy.
3. Cover two baking trays with baking parchment or non-stick tray liners. Spoon the meringue onto trays in 6 large piles well space apart and then shape them into hollowed out nests. Bake at 150C/300F/gas Mark 2 for 1½ -2 hours, lowering the heat to 140C/275F/gas mark 1 after one hour or if they appear to be browning. Then leave to cool thoroughly in the oven.
4. To serve place the meringues on individual serving plates. Whip the cream to a soft peak and stir in the lime zest. Slice the banana and toss in the lime juice.
5. Place a few of the prepared and chilled cranberries in the base of each meringue. Then spoon on a little cream with the banana slices and finally top with more of the cranberries. Serve immediately.