200 ml (7 fl oz) double cream
1 tbsp caster sugar
1/2 tsp vanilla essence
2 bananas
1 tbsp lemon juice
2 kiwi fruit, peeled and sliced
225 g (8 oz) can pineapple pieces
12 baby meringue shells
sugar flowers, to decorate, optional
1 tbsp caster sugar
1/2 tsp vanilla essence
2 bananas
1 tbsp lemon juice
2 kiwi fruit, peeled and sliced
225 g (8 oz) can pineapple pieces
12 baby meringue shells
sugar flowers, to decorate, optional
Chocolate sauce:
40 g (1 1/2 oz) cocoa powder
50 g (2 oz) granulated sugar
175 ml (6 fl oz) water
50 g (2 oz) granulated sugar
175 ml (6 fl oz) water
method
1. To make sauce, mix cocoa, granulated sugar and water in a pan and bring to boil, stirring continuously. Simmer for 5 mins, stirring occasionally. Leave to cool.
2. Whip together cream, caster sugar and vanilla essence until mixture forms soft peaks.
3. Slice bananas and toss in lemon juice. Mix with kiwi fruit and pineapple. Arrange in a pile on a serving plate. Cover with cream and top with meringues.
4. Pour over a little sauce and serve the remaining sauce separately. Decorate with sugar flowers, if wished.
Make sure the fruits are securely positioned before you begin to cover them with the cream.
To cut down on the preparation time for this dessert, use one of the ready-made chocolate sauces now available.
2. Whip together cream, caster sugar and vanilla essence until mixture forms soft peaks.
3. Slice bananas and toss in lemon juice. Mix with kiwi fruit and pineapple. Arrange in a pile on a serving plate. Cover with cream and top with meringues.
4. Pour over a little sauce and serve the remaining sauce separately. Decorate with sugar flowers, if wished.
Make sure the fruits are securely positioned before you begin to cover them with the cream.
To cut down on the preparation time for this dessert, use one of the ready-made chocolate sauces now available.
serving amount
serves 4
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