Coffee and Banana Vacherin

Having been left with three egg whites from the sweet pastry of the lemon tart, I decided to make a second dessert for Sunday lunch.
This proved to be quick and easy. The meringue uses light muscovado sugar, which is why it looks brown. The filling inside is whipped cream with coffee and chopped bananas.
One thing I have learned this weekend is that when you add liquid to whipped cream, instead of making it runnier as you would imagine, it thickens it up. This also happened with the filling to Ben's birthday cake, when I added maple syrup, so I don't think its a coincidence. The answer is not to over whip the cream. The "vacherin" (posh word for meringue), scored 8.5, and went down well. I should add that, had I piped the meringue carefully, it would have looked rather more attractive. I got into a bit of a mess with a piping bag that was too small and ended up just spreading the meringue mix into circles.
Mary doesn't suggest it, but I put a few pieces of dried banana on the cream for decoration - the fruit and fibre came in very handy!