Preheat oven to 150°C. Line a large baking sheet with baking paper.

Place egg whites into a mixer bowl and turn onto medium speed. Beat until stiff peaks form. While continuing to beat, add sugar a heaped tablespoon in quick succession. Beat until the meringue mixture is thick and glossy, and the sugar is dissolved (the mixture should feel smooth not grainy when rubbed between two fingers). Turn mixer speed down to low and add the cream of tartar, followed by Saunders’ Malt Extract for a few more turn. Turn off the mixer.

Carefully spoon the mixture out onto the prepared baking sheet, heaping it on, shape into a circle about 23cm in diameter with a relatively flat top.

Bake for 1.5 hours. Turn off the oven – do not open the oven door – and leave the Pavlova in the oven to cool down for at least 3 hours or overnight.

Beat fresh cream until firm peaks form. Drizzle in Saunders’ Malt Extractand fold through gently. Store in the fridge until needed.

Place chocolate chips in a small bowl and heat in the microwave in two lots of 20 second bursts. Mix gently for the remaining chocolate to melt. Add Saunders’ Malt Extract and mix well. The chocolate might appear split / set and crumbly at this stage. Add cream and continue mixing gently until the glaze is glossy, smooth and pourable.

To serve, peel and slice banana. Cut some of the Maltesers in half.

Remove cooled meringue from the oven and gently transfer to a serving plate. Top with whipped cream, banana slices, Maltesers and drizzle with chocolate drizzle.

Serve immediately or store decorated meringue in the fridge for up to 24 hours before serving. Please note that the banana slices my turn darker and the Pavlova might sag a little – not dramatically - due to the weight and moisture in the toppings, but will still be delicious.

Leftovers can be stored in the fridge for up to 3 days.