Giant banoffee eton mess

Name: Giant banoffee eton mess
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: Serves 6-8
Cuisine: British recipes
Ingredients: 4 large egg whites; Squeeze lemon juice; 225g dark muscovado sugar; ¼ tsp cocoa powder to dust; 300ml double cream; 2 bananas, sliced, to serve; For the banana butterscotch; 75g unsalted butter; 80g dark muscovado sugar; 75ml double cream; 1 small banana, mashed; For the banana-choc-hazelnut crumb; 15g dried banana chips, roughly chopped; 1 chocolate digestive biscuit, bashed into chunky crumbs; 1 tbsp chopped roasted hazelnuts; 5g dark chocolate, coarsely grated

Pollyanna Coupland
Food producer, delicious.

Published: 25 Apr 25
Updated: 26 May 25

This glorious symphony of sweet treats combines the flavours of banoffee pie with the crunchy, creamy textures of eton mess to create something spectacular. Here’s why it’s a magnificent dessert to feed the masses…

Go large: Instead of serving individual desserts to your guests, get them to grab a spoon and dig into this epic banoffee eton mess tower. There’s something joyful about the shared experience of tucking into a supersize dessert.
Banoffee heaven: If you love a good slab of banoffee pie, this is the dessert for you. Festoon the meringue tower with the butterscotch drizzling sauce and out-of-this-world homemade banana butterscotch, then scatter with the banana-choc-hazelnut crumb and sliced bananas.
Mouthfuls of joy: Crisp meringue, silky butterscotch, bananas, cream and that nutty crumb to finish. This sharing dessert is a symphony of sweet textures and flavours.

Loved this epic pud? Take a look at more delicious make-ahead dessert recipes.

Serves 6-8
Prep time 30 min. Cooking time 1 hour 15 min, plus cooling

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Ingredients

4 large egg whites
Squeeze lemon juice
225g dark muscovado sugar
¼ tsp cocoa powder to dust
300ml double cream
2 bananas, sliced, to serve

For the banana butterscotch

75g unsalted butter
80g dark muscovado sugar
75ml double cream
1 small banana, mashed

For the banana-choc-hazelnut crumb

15g dried banana chips, roughly chopped
1 chocolate digestive biscuit, bashed into chunky crumbs
1 tbsp chopped roasted hazelnuts
5g dark chocolate, coarsely grated

Method

Heat the oven to 140ºC/120ºC fan/gas 1 and line a large flat oven tray with baking paper. Begin by making the meringues. Put the egg whites and lemon juice in a clean mixing bowl and use an electric whisk to whisk to stiff peaks (that don’t flop over when you remove the whisk/beaters). Add the sugar a spoonful at a time, whisking until the mixture comes back to stiff peaks each time, resulting in a silky thick meringue. Using a serving spoon and a silicone spatula, space out 8 spoonfuls on the tray, using up all the meringue. Dust each meringue with a little cocoa powder and put in the oven for 1 hour 15 minutes, then turn the oven off but leave the meringues inside to cool.
To make the banana butterscotch, melt the butter in a pan with the sugar and cream, stirring to dissolve the sugar, then simmer for 5 minutes until the mixture is thick and glossy. Pour out half and reserve to make a butterscotch drizzling sauce, then transfer the rest to a food processor with the mashed banana. Leave to cool a little, then whizz into a smooth banana butterscotch sauce. Mix the crumb ingredients together.
To assemble, first whip the 300ml cream to soft peaks (that flop over when you remove the whisk/beaters). Arrange 4 of the meringues on a platter and top with spoonfuls of whipped cream. Add 3 more meringues on top, using the cream as a glue to hold them in place. Add the final meringue on top of the last of the cream (or stack however you like). Scatter over the sliced bananas and drizzle with both sauces, then sprinkle with the banana-choc-hazelnut crumb to finish.

Recipe from May 2025 Issue

Nutrition

Nutrition: per serving

Calories: 517kcals
Fat: 35g (21g saturated)
Protein: 3.5g
Carbohydrates: 47g (45g sugars)
Fibre: 0.8g
Salt: 0.2g

delicious. tips

You can prepare most elements 1-2 days in advance, though you need an airtight container large enough to store the meringues. Simply whip the cream and slice up the bananas fresh, then assemble right before serving.
Muscovado sugar is unrefined sugar, which gives it a wetter, heavier texture than caster sugar, but it also means it has a deeper, richer flavour. Using it to create meringues gives them a lovely creamy colour and a toasted, caramelised flavour.

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