Simon Rimmer's caramelised banana Eton mess

Devised by celebrity chef Simon Rimmer, this is a dinner party classic with a modern twist

What you need:

Meringue - 3 egg whites
150g sugar
Half tsp sherry vinegar
4 bananas
150ml cream
150ml crème fraiche
Sauce - 100g soft dark brown sugar
100g butter
100ml cream
Tbs rum
150g Nature's Pleasure almond, pecan and raisin.

What you do:

Preheat oven to 180c.
Beat egg whites until stiff peaks, then whisk in sugar 1 tbs at a time.
Gently fold in the vinegar.
Spoon onto greaseproof paper on a tray.
Put into the oven and turn down to 150c immediately, then bake for about 45minutes. Should be hard on the outside, chewy in middle.
Whip the cream and creme fraiche together and slice the bananas, fold half through the cream mix together with half the meringue (broken up).
Sauce - put all sauce ingredients in a pan and boil until combined, allow to cool.
To serve - put a spoonful of the creamy mix in a cocktail glass, then some meringue, Nature's Pleasure, 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 Nature's Pleasure.

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