Chocolate, salted caramel & banana mess

• vanilla pod

  scraped of seeds

• double cream↗150ml ml
• ready-made meringue

  nests, crumbled into chunks

• bananas↗2

  sliced

• caster sugar↗2 tbsp tbsp
• double cream↗3 tbsp tbsp
• butter↗1 tbsp tbsp
• sea salt↗

  flakes

• full-fat milk↗2 tbsp tbsp
• double cream↗1 tbsp tbsp
• dark chocolate↗50g g

  broken into small pieces

Step-by-step instructions

1. 1

   To make the salted caramel, put the sugar and 2 tbsp water in a small heavy-bottomed saucepan. Place on a low heat and swirl gently until the sugar has melted. Turn up the heat and let the sugar bubble and caramelise to a nutty brown. Take off the heat and pour in the cream, butter and salt flakes – do this carefully, as it may spit. Gently stir together until smooth and glossy.

2. 2

   For the chocolate sauce, bring the milk and cream to the boil in a small saucepan. Put the chocolate bits into a bowl. Pour over two-thirds of the milk and cream mixture, stirring until melted and smooth. Adjust the consistency with the remaining hot milk mixture.

3. 3

   Put the vanilla seeds into the cream and whip until just holding soft peaks. Fold the meringues and banana slices into the cream, leaving a few slices for garnish. Put in serving dishes and drizzle with the two sauces. Top with the remaining banana slices. Serve immediately.