Method

• 1.
  Preheat the oven to 120°C. Line a large baking tray with baking paper and use a pencil to draw two 10cm x 25cm rectangles on the paper.
• 2.
  Whisk eggwhites with a pinch of salt in an electric mixer until soft peaks form. Gradually add sugar, a tablespoon at a time and whisking after each addition, until stiff and glossy.

• 3.
  Using the pencil markings as templates, evenly spread meringue on the baking paper to make 2 rectangles.
• 4.
  Bake for 45 minutes or until crisp, then turn off the oven and leave to cool completely with the oven door closed.
• 5.
  Divide cream between 2 bowls and swirl half the dulce de leche through 1 bowl.
• 6.
  To assemble, place 1 meringue on a serving platter. Top with dulce de leche cream and remaining dulce de leche, then slice the bananas and arrange on top. Sandwich with remaining meringue. Spread remaining cream over the top and garnish with chocolate. Serve immediately.