Banana and Meringue Semifreddo

In a saucepan, place the sugar over medium heat for two minutes or until it starts to caramelize and turn golden brown

Slowly add in the water, stirring constantly with a wooden spoon, until the caramel dissolves

Add in the banana and lime juice and cook for five minutes or until the banana is tender but still holds its shape

Remove from heat, transfer to a serving dish, and let cool completely

Line the bottom and sides of an 11.5x27 cm English muffin tin with parchment paper

Place half of the softened ice cream on top, smooth out the surface with the back of a spoon

Dust with one half of the milk and cover with the banana puree

Dust with the remaining milk and spread the other half of the ice cream over the top

Smooth out the surface, cover with plastic wrap and refrigerate for four hours or until firm

For the meringue

Beat the egg whites in a stand mixer until foamy

Add in the sugar and beat for five minutes or until stiff peaks form

Unmold the semifreddo onto a glass or ceramic serving dish, top with the meringue

Bake in a preheated oven at 250°C for five minutes or until lightly golden brown

Serve immediately