Sufra Dayma: Banana Meringue Torte By Moushira Abdel-Malek Serves 6-8 Ingredients: 500 gms banana (sliced) 2 dozens meringues 150 gms slivered, roasted almonds 250 gms whipped cream (chantilly) 5 tbsp castor sugar 100 ml pouring cream 1 tsp lemon juice Pinch of cinnamon (optional) Method: In a large glass bowl, break by hand the meringues into pieces. Layer in bottom of bowl. Add lemon juice to banana slices and mix well. Sprinkle cinnamon. Stir to integrate with banana mixture. Layer on top of meringues. Spread whipped cream over banana slices. Add roasted almonds. In a small cooking pan, add sugar with some water. Allow to caramelise without stirring. When golden in colour, add cream over low heat and stir to combine. Allow to cool at room temperature then pour over mixture. Refrigerate for at least 4 hours and serve.
