1 Place jam sponge roll, sliced bananas and banana custard into a large bowl. Stir gently to combine. Spoon mixture into a shallow ovenproof dish (6-cup capacity). Place on an oven tray.

2 Cook, uncovered, in a moderate oven (180C) for 10 minutes.

3 Meanwhile, to make meringue, place egg whites in the small bowl of an electric mixer. Beat until soft peaks form. Gradually add caster sugar, a tablespoon at a time, beating between additions. Continue beating until mixture is soft and glossy.

4 Remove dish from oven. Spread meringue over top. Return to oven.

5 Cook dessert in a moderate oven (180C) for about 10 minutes, or until meringue is set and lightly browned.

6 Stand dessert for 5 minutes before serving warm.