400ml double cream
4 bananas
100ml toffee sauce
4 baked meringues
4 scoops of vanilla ice cream
sprig of mint
Procedure:
In a bowl, whisk the double cream until thick. Break up the meringues into large pieces and add to the cream.
Chop the banana and add to the mix in with half of the toffee sauce. Place one scoop of vanilla ice cream to a wine glass and top with the mix. Decorate with the remaining toffee sauce and a sprig of mint.
Type: Authentic Recipe
Restaurant: Marco Pierre White Steakhouse Bar and Grill, Liverpool, UK
Source: http://www.liverpoolecho.co.uk/liverpool-news/in-the-mix/2011/12/01/chef-peter-mills-of-marco-pierre-white-steakhouse-bar-and-grill-liverpool-gives-you-two-of-his-favourite-dessert-recipes-100252-29874964/