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Ingredients
- 400ml double cream
- 4 eggs
- 50g caster sugar
- 2 ripe bananas
Details
servings 10
Level of difficulty Average
Preparation time 20mins
Cost Average budget
Preparation
Step 1
Separate the eggs and whip the egg whites in a large bowl to make firm peaks. Slowly whip in the caster sugar.
Step 2
Whip the cream in a separate bowl until firm with the roughly chopped bananas then fold into the meringue with the egg yolks. Fold until fully combined.
Step 3
Put into a freezer safe container and freeze for at least 3 hours.
Add more sugar if you have a sweet tooth, I have lowered the amount in this recipe as I prefer less sugar.
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