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.