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.