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Preheat oven to 180C/Gas 4.
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In a bowl, whisk the egg whites until soft peaks form when the whisk is removed. Gradually add the sugar, one tablespoon at a time, until the mixture is glossy and stiff peaks form when the whisk is removed.
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Carefully fold in the vinegar with a metal spoon until well combined.
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Line a baking tray with greaseproof paper and spoon dollops of the meringue mixture onto it, making sure they are well spaced out.
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Transfer the meringues to the oven and immediately turn down the heat to 150C/Gas 2. Bake for about 45 minutes, or until the meringues are crisp on the outside but still chewy in the middle. Set aside on a wire rack to cool.
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In a separate bowl, whisk the cream and crème fraîche together until soft peaks form when the whisk is removed.
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Add half of the banana slices and mix until well combined.
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Place the cooled meringues onto a clean work surface and cover with a sheet of cling film. Break them up using a toffee hammer or rolling pin. Stir half of the broken meringues into the cream mixture.
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For the butterscotch sauce, bring the butterscotch sauce ingredients to the boil, then stir slowly until well combined. Set aside to cool.
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To serve, spoon the banana cream mixture into the bottom of four to six cocktail glasses, then sprinkle over some of the reserved meringue mixture. Add a layer of banana slices, then drizzle over a little butterscotch sauce. Repeat the process with the remaining ingredients, reserving some of the butterscotch sauce to top. Garnish each Eton mess with the remaining banana slices and a drizzle of the reserved butterscotch sauce
