The base is crème pâtissière, which I photographed the recipe for in the book due to my laziness. In the middle, the banana jam and on top the meringue that was made with:
3 whites;
10 tablespoons of refined sugar;
60 ml of water.
Bring the water and sugar to a boil until it forms a thick syrup. Beat the egg whites and with the mixer running, slowly pour in the syrup. Cover the candy and place it in the hot oven to brown the peaks.
Serve chilled.
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