For meringue: 3 Egg whites; at room temp 1/3 cup Granulated sugar 1/8 teaspoon Vanilla 3/4 cup Powdered sugar For cake: 1 cup Cake flour 1 teaspoon Baking powder 1 pinch Salt 5 Eggs -- at room temperature 1 cup Granulated sugar 1/4 cup Water For milk topping: 1 can Sweetened condensed milk -- (14 1/2-oz) 1 can Evaporated milk -- (12-oz) 1 1/2 cups Heavy cream 1/2 cup Banana liqueur (see note) For sweet whipped cream: 1 cup Heavy cream 1/4 teaspoon Vanilla 1/4 cup Granulated sugar Banana slices -- for garnish To prepare meringue: Preheat oven to 250 degrees. Warm bowl and beaters in warm water, then dry thoroughly. Beat egg whites with granulated sugar and vanilla until stiff peaks form. Add powdered sugar; blend in quickly and gently by hand. Transfer meringue to pastry bag (or plastic zip-top bag with 1/2
inch snipped off one corner). Pipe strips of meringue onto a baking sheet. Bake for about 1 hour or until meringue is dry. Break meringue into pieces and set aside. See Part 2.
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