Banoffee Pavlovas

Preheat oven to 160C. Line 2 baking trays with non-stick baking paper. Draw six 10cm discs on paper and turn the paper ink-side down.

Use an electric beater to beat the egg whites in a large, clean, dry bowl until soft peaks form. Add the sugar, 1 tablespoon at a time, beating constantly until the sugar dissolves and the mixture is thick and glossy. Divide the mixture among the discs. Use the back of a spoon to make an indent in the centre of each meringue. Bake for 1 1/4 hours or until crisp and dry. Turn off oven. Leave the meringues in oven, with the door ajar, to cool completely.

To make the salted caramel sauce, heat a non-stick frying pan over medium heat. Add the sugar and cook, stirring, for 3 minutes or until sugar dissolves and is dark golden. Add the butter, cream and salt. Reduce heat to low and cook, stirring occasionally, for 5-10 minutes or until smooth. Set aside to cool slightly.

Divide the meringues among serving plates. Top with double cream, banana and salted caramel sauce and sprinkle with the peanuts. Dust with icing sugar.