Banana-Mascarpone Dream

AUTHOR
Diane Archer
DIFFICULTY
very easy
RATING
4.3 9
Gingerbread leftovers from Christmas come here in new honor: With banana cream, it makes a heavenly dessert
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 6
  • 250 g Mascarpone
  • 4-5 Tbsp Milk
  • 6 TABLESPOONS Sugar
  • 1 pck. Vanilla sugar
  • 5 ripe bananas
  • 2 TABLESPOONS Lemon juice
  • 250 g Whipped cream
  • 150 g chocolate gingerbread or chocolate cookies
  • 100 ml Rum
  • 50 g Dark chocolate
  • 1 TABLESPOON Butter
  • baking paper

Directions

  1. 1

    For the cream, stir mascarpone, milk, 3 tablespoons sugar and vanilla sugar until smooth. Peel 3 bananas, sprinkle with lemon juice and mash with a fork. Stir the banana puree into the mascarpone. Whip cream until semi-stiff and fold in.

  2. 2

    Finely crumble the gingerbread. Layer with the cream in six glasses (approx. 300 ml each). Sprinkle the gingerbread with rum.

  3. 3

    Cut the chocolate into pieces and melt in a hot water bath. Peel and slice 2 bananas. Caramelise 3 tablespoons of sugar in a pan. Add butter. Turn banana slices in it. Let cool down on baking paper. Spread bananas on the cream and sprinkle with liquid chocolate.

Nutrition Facts

KCAL
570 kcal
CARBS
49 g
FATS
35 g
PROTEINS
6 g