For meringue: 3 Egg whites; at room temp
1/3 cup Granulated sugar
1/8 teaspoon Vanilla
3/4 cup Powdered sugar
For cake: 1 cup Cake flour
1 teaspoon Baking powder
1 pinch Salt
5 Eggs — at room temperature
1 cup Granulated sugar
1/4 cup Water
For milk topping: 1 can Sweetened condensed milk — (14 1/2-oz)
1 can Evaporated milk — (12-oz)
1 1/2 cups Heavy cream
1/2 cup Banana liqueur (see note)
For sweet whipped cream: 1 cup Heavy cream
1/4 teaspoon Vanilla
1/4 cup Granulated sugar
Banana slices — for garnish
To prepare meringue: Preheat oven to 250 degrees. Warm bowl and beaters in warm water, then dry thoroughly. Beat egg whites with granulated sugar and vanilla until stiff peaks form. Add powdered sugar; blend in quickly and gently by hand. Transfer meringue to pastry bag (or plastic zip-top bag with 1/2 inch snipped off one corner). Pipe strips of meringue onto a baking sheet. Bake for about 1 hour or until meringue is dry. Break meringue into pieces and set aside.
See Part 2.