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| For meringue | |||
| 3 | each | egg whites | at room temp |
| 1/3 | cup | sugar | granulated |
| 1/8 | teaspoon | vanilla extract | |
| 3/4 | cup | powdered sugar | |
| For cake | |||
| 1 | cup | cake flour | |
| 1 | teaspoon | baking powder | |
| 1 | pinch | salt | |
| 5 | large | eggs | at room temperature |
| 1 | cup | sugar | granulated |
| 1/4 | cup | water | |
| For milk topping | |||
| 1 can | milk, sweetened condensed | ||
| 1 | can | evaporated milk | |
| 1 1/2 | cups | heavy whipping cream | |
| 1/2 | cup | liqueur | banana |
| For sweet whipped cream | |||
| 1 | cup | heavy whipping cream | |
| 1/4 | teaspoon | vanilla extract | |
| 1/4 | cup | sugar | granulated |
| 1 | x | banana | slices, for garnish |
To prepare meringue: Preheat oven to 250 degrees.
Warm bowl and beaters in warm water, then dry thoroughly.
Beat egg whites with granulated sugar and vanilla until stiff peaks form.
Add powdered sugar; blend in quickly and gently by hand.
Transfer meringue to pastry bag (or plastic zip-top bag with 1/2 inch snipped off one corner).
Pipe strips of meringue onto a baking sheet. Bake for about 1 hour or until meringue is dry.
Break meringue into pieces and set aside.
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