- Preheat the oven to 180°C/fan 160°C/gas 4. Put the peanuts on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes. Watch that they do not overcook. Remove them and then grind to a powder in a food processor. Turn the oven down to 150°C/fan 130°C/gas 2.
- Put the egg whites and icing sugar in the bowl of an electric mixer and whisk for 8–10 minutes until you have a stiff meringue. Fold in the ground peanuts. Line two baking sheets with baking parchment and then spoon an equal amount of meringue into the centre of each. Spread each into a 20cm disc. Bake for 35–40 minutes until the meringue is crisp and beginning to rise, with bubbles around the base. Remove from the oven and allow to cool.
- Meanwhile, prepare the sugared peanuts. Put the demerara sugar in a small saucepan and melt it over a medium heat. Let it bubble for 2 minutes then add the peanuts. Cook them in the sugar until it crystallises and begins to break up. Tip the sugared peanuts onto a heatproof surface and use a table knife to separate them if they are stuck together. Allow them to cool.
- Turn one of the peanut meringue discs over – it will be quite firm. Place it on a flat plate and peel off the parchment paper. Spread the cream on top of it. Dress the bananas with the lime juice then scatter over the cream and spoon over the caramel sauce. Turn over the second meringue disc, and peel off the baking parchment. Turn it the right way up and lay it on top of the first. Scatter over the sugared peanuts and serve.
- 90g shelled unsalted peanuts
- 4 egg whites
- 270g icing sugar, sifted
- 150ml double cream, whipped
- 2–3 bananas, peeled and sliced
- 100g shop-bought dulce de leche or caramel sauce
- juice of 1 lime
- For the sugared peanuts
- 2 tbsp demerara sugar
- 3 tbsp shelled unsalted peanuts
Recipes are from Dinner & Party by Rose Prince. Published by Seven Dials, RRP £25 hardback, from all good booksellers.