For meringue: 3 Egg whites; at room temp

1/3 cup Granulated sugar

1/8 teaspoon Vanilla

3/4 cup Powdered sugar

For cake: 1 cup Cake flour

1 teaspoon Baking powder

1 pinch Salt

5 Eggs -- at room temperature

1 cup Granulated sugar

1/4 cup Water

For milk topping: 1 can Sweetened condensed milk -- (14 1/2-oz)

1 can Evaporated milk -- (12-oz)

1 1/2 cups Heavy cream

1/2 cup Banana liqueur (see note)

For sweet whipped cream: 1 cup Heavy cream

1/4 teaspoon Vanilla

1/4 cup Granulated sugar

Banana slices -- for garnish

To prepare meringue: Preheat oven to 250 degrees. Warm bowl and beaters in warm water, then dry thoroughly. Beat egg whites with granulated sugar and vanilla until stiff peaks form. Add powdered sugar; blend in quickly and gently by hand. Transfer meringue to pastry bag (or plastic zip-top bag with 1/2 inch snipped off one corner). Pipe strips of meringue onto a baking sheet. Bake for about 1 hour or until meringue is dry. Break meringue into pieces and set aside.

See Part 2.