Chocolate, almond and banana pavlova stack

Preheat oven to 150°C. Trim baking paper to fit on 3 large oven or pizza trays. Use a 20cm-dia. plate or the base of a loose‑bottomed cake tin to trace a circle in the centre of each sheet. Line trays with marked baking paper, ink side down.

Put egg whites in the bowl of an electric mixer and beat, using whisk attachment, until foamy. Add cream of tartar and beat for about 2 minutes or until stiff peaks form. Gradually add sugar, 2 Tbsp at a time, beating well until mixture is thick and glossy and no longer grainy.

Add cornflour and vinegar and whisk again until just combined.

Evenly spoon mixture into centre of each marked circle. Use back of spoon to spread meringue to edges of each circle.

Drizzle melted chocolate over meringue discs. Use spoon to gently swirl chocolate to create a marble effect.

Scatter 1 disc with almonds.

Put meringue discs in oven. Immediately reduce heat to 120°C and bake for 1 hour 15 minutes or until dry to touch. Turn oven off and leave meringue discs to cool completely in oven with door ajar.

Meanwhile, 15 minutes before serving, make toffee bananas. Sprinkle sugar into a large non-stick frying pan and shake pan to evenly coat pan with sugar. Put banana halves in pan, cut side down. Cook for 3 minutes or until caramelised. Remove from pan and set aside for 5 minutes to cool. Remove skins.

Put cream and vanilla in the bowl of an electric mixer and beat, using whisk attachment, until soft peaks form.

Put 1 meringue disc (without almonds) onto a serving plate. Spoon ¹⁄³ of the cream mixture on top. Scatter with ½ of the banana rounds and ¹⁄³ of the honeycomb.

Top with second (non-almond) meringue disc, ½ of the remaining cream mixture, all of the remaining banana rounds and ½ of the remaining honeycomb.

Top with almond-covered meringue disc, the remaining cream mixture, the remaining honeycomb and the toffee bananas. Drizzle with chocolate and caramel sauces and garnish with chocolate stars. Serve immediately.