2 bananas with a krinkel cutter, on the bias ripe sliced
0.3 cup cashew pieces unsalted chopped
0.5 cup chocolate sauce
1.3 cups plus
1 pinch cream of tartar
4 egg whites
0.3 cup pineapple sauce store bought
4 servings marshmallow sauce
2 flavors ice cream
1 pinch salt
0.8 cup sugar plus 1 tablespoon sugar
2 teaspoons vanilla
0.5 cup warm water
6 tablespoons water
Equipment
bowl
sauce pan
Directions
Place the water, corn syrup, and 3/4 cup sugar in a saucepan and cook to 246 degrees F.
Meanwhile, whip the whites with the salt and cream of tartar in a clean dry bowl until stiff then add the 1 tablespoon sugar and continue whipping on medium speed until the syrup is ready.
Drizzle in the hot syrup and then continue to mix on high for 5 minutes to cool it.
Add the vanilla and water gradually to thin it out to make a sauce. Keep chilled until ready to use.
In each of 4 wide dessert bowls, place 4 slices of banana. Top them each with a small scoop of ice cream alternating flavors.
Drizzle them with chocolate sauce, then alternate spoonfuls of marshmallow sauce and pineapple sauce, then sprinkle with chopped nuts.
