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1
Preheat the oven to very slow (120C/100F fan forced).
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2
Grease an oven tray.
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3
Trace four 10cm circles onto baking powder; place the paper, marked side down on a tray.
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4
Beat the egg whites in a small bowl with an electric mixer until soft peaks form; gradually add the sugar, beating between each addition; then gently fold in the cocoa.
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5
Once you have prepared the meringue mixture, it is essential that you bake it immediately, otherwise it is prone to collapsing.
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6
Spread the meringue mixture inside the circles on the prepared tray, and bake in the oven for about 45 minutes or until the meringues are firm; cool the meringues in the oven with the door ajar.
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7
Meanwhile whisk the cream cheese, cream and sifted icing sugar in a small bowl, until combined.
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8
Top the meringues with the cream cheese mixture and banana slices.
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9
Combine the extra sugar and the water in a small, heavy-based pan and stir over a low heat, without boiling, until the sugar dissolves, then bring to the boil.
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10
Reduce the heat and simmer, uncovered, without stirring, until the mixture is golden brown.
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11
Remove from the heat; and stand until the bubbles subside and the toffee runs evenly from the back of a spoon.
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12
Drizzle the meringues with the toffee close to serving.
