- 300ml whipping cream (*)
- 250g Mascarpone (**)
- 1/2 cup sugar
- 1/4 cup sugar
- 1 cup hot coffee
- 1/2 cup Kahlua
- 2 packets Savoiardi biscuits
- 4 large, ripe bananas -- peeled and sliced diagonally
Whip cream until soft peaks form.
Add mascarpone and the 1/2 cup sugar.
Gently fold together.
Put to one side.
Dissolve the 1/4 cup sugar in the hot coffee.
Add to Kahlua, set aside to cool.
Dip biscuits into the liqueur mixture and layer over the base of a dep tray. (***)
Next put a layer of the cream mixture over biscuits.
Now spread = of the bananas over the cream filling.
Repeat the process again.
This should fill the tray to the top.
Place a final layer of the cream on top.
Sprinkle a thick layer of drinking chocolate over top.
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