BANANA AND HONEY ROULADE

OMG,this is one of those special desserts right for anytime of the year and /or for any occasion. Whip 300mlof cream until thick and drizzle in 1 and 1/2 tbs of honey, contiue whipping ubtil the cream is stiff. Now add 2 ripe and mashed bananas, beating them into the cream. Refrigerate. Now let's prepare the meringue. Preheat your oven to 180 deg C . Grease a slice tray (33cm x 23 cm ) with cooking oil and line the base and sides with baking paper, leaving some excess paper over the sides . Spray the paper liberally with cooking oil and sprinkle over castor sugar, coating the paper well. Shake off any excess . Place 180gm of castor sugar, 7 egg whites, a pinch of salt in a bowl and mix with electric beaters until stiff and glossy . Pour the meringue into the prepared pan and spread evenly. Place in the preheated oven and bake for 10 minutes or until lightly golden. Set aside to cool completely. Keeping the meringue in the tray, peel the edges away from the sides of the meringue . Spread the banana cream over the top . Place a long serving plate next to the tray and partially lift the meringue onto the plate by dragging it with the baking paper. Roll the meringue around the banana cream ,starting from the end still in the pan . You need to roll up and over the side of the tray. The roulade should easily slide off the tray onto the plate in one movement. Drizzle the roulade with honey and a dusting of icing sugar ...