3 ripe bananas (sliced and marinated in 1 oz. coffee fla vored liqueur for 30 minutes.)
4 scoops chocolate or vanilla ice cream
1/4 cup flaked almonds
1 tspn. chocolate powder
4 egg whites
2 tspn. sugar
Whipped together to make meringue (one hour before serving). Meringue must be to the stiff peak which means that when whip is removed from bowl a peak is left on the surface which does not fall down. Ensure bowl is stainless steel or china, and whip is stainless and both utensils must be very clean and cool.
Place one scoop of ice cream in dessert bowl or champagne glass. Spoon over the marinated bananas, then using a piping bag or cake decorating set pipe the meringue topping on in swirls covering ice cream and bananas completely. Sprinkle with almonds and chocolate powder, place dishes on a tray and place under broiler for 30 seconds or until meringue turns brown. Serve immediately.