What you need
1 egg white
1 pinch salt
¼ cup caster sugar
1 tablespoon CADBURY BOURNVILLE Cocoa, sifted
1 sachet CADBURY Flake Sprinkles
1. BEAT the egg white and salt until soft peaks form. Continue beating, whilst gradually adding the sugar, until mixture is thick and glossy. Fold through cocoa. Pipe meringue, using a small star nozzle, into tiny rosettes on paper lined baking trays. Bake in a very slow oven 140ºC for 30 minutes. Turn off oven and cool for 1 hour in the oven. When completely cold, store in an airtight container until required.
2. PLACE scoops of ice cream, meringues and sliced banana into a serving glasses. Drizzle with a little topping then scatter over the Sprinkles. Serve immediately.
Choc meringue sundaes with ice cream and Cadbury Flake Sprinkles layered in a glass. It doesn't get much better than this.