Citrus and Banana Meringues

Serves 4. Beat egg yolks with 1 1/2 Tbsp caster sugar, until smooth, then mix in cornflour. In a separate saucepan, heat fruit juice, rind of citrus and 2 Tbsp caster sugar. Once at boiling point, add to egg yolk mixture. When thickened, add back into juice pan and simmer to ensure cornflour is cooked. Stir constantly. Allow to cool and cover with cling wrap. Meringue Mixture 3 egg whites 1/2 tsp cream of tartar 3 Tbsp caster sugar 1 tsp cornflour Whisk egg whites and cream of tartar, until peaks form. Then add 1 tsp caster sugar and cornflour and continue whisking. Add the rest of the sugar, little by little, and whisk until you have a smooth, glossy mixture. Spoon out circles on a non stick tray and cook for a couple of hours at 110C. To serve 2 Tbsp thick cream (King Island) 50g almond slivers 4 bananas Once the citrus filling has cooled, add cream and almond slivers, spoon some over meringue with a few slices of banana and sprinkle with icing sugar and more citrus rind.