COOK with Elizabeth

Press, Volume XCVI, Issue 28472, 30 December 1957, Page 2

COOK with Elizabeth

Banana Snow Fingers

It is not always the most elaborate sweets which are the mos. certain winners. Here is one which is simplicity itself to make, yet has a combination of delicious flavours which makes it a sure favourite. Banana Snow Fingers is one of those gorgeous recipes which can be tossed up in a matter of minutes after a day spent far more entertainingly than meandering round the kitchen, yet be proudly set on the table looking as if you had really tried. Banana Snow Fingers: 4 bananas, 8 small oblong sponge cakes, raspberry jam. a sprinkling of sherry (optional), 3 tablespoons butter, 1 cup castor sugar, 2 egg yokes. 2 egg whites, pinch salt, 1 teaspoon grated lemon rind, 1 tablespoon lemon juice, 1 pint cream.

Beat 3 tablespoons of butter to a cream, then beat in 1 cup of castor sugar and 2 egg yolks. Place over rapidly boiling water and cook, whisking frequently, for five minutes. Remove from the heat and fold in stiffly whisked egg whites, and lemon rind and juice, together with a small pinch salt. Allow to cool, then fold in stiffly whisked cream. Take small oblong sOonges, or cut a sponge roll sized sponge into neat rectangles. Sprinkle with a few drops of sherry and spread with raspberry jam. Cut bananas in halves, then split through into halves longwise. Place two, flat side down on the rasoberry jam. Spoon some of the fluffy lemon sauce over each. Serve cold.

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