Banoffee mess

Ingredients

• 284 ml carton double cream 
• 5  bananas sliced
• 5 tbsp toffee sauce bought (we like Merchant Gourmet Banoffee Toffee)
• 1 handful roughly broken pecan nuts 
• 6 servings drizzle with toffee sauce, to serve
• 6  meringue nests 
• 6  meringue nests 

Equipment

• bowl

Directions

1. Lightly whip the double cream in a large bowl, then crumble in the meringue nests. Carefully fold in the sliced bananas, (use 5 or 6 depending on size), and swirl in the toffee sauce. Spoon into the 6 dishes, then scatter over a handful of the pecan nuts and drizzle with a little more toffee sauce.