Hands on time: 30 minutes
Total Time: 4 hours 30 minutes
Makes: 12 servings
Recipe
- 2 cups 35% whipping cream, chilled
- ½ cup packed dark brown sugar
- 475 g mascarpone cheese
- 2 ripe bananas
- ¼ tsp sea salt
- 1 3/4 cups brewed espresso
- ¼ cup dark rum
- 2 tbsp dark brown sugar
- 40 Italian ladyfinger cookies
- Cocoa Powder
- Thinly sliced banana
- White Chocolate shavings
Method of preparation
In a large bowl, combine whipping cream and sugar. Whip until stiff peaks. In another bowl, whip mascarpone, bananas and salt until fluffy, about 1 minute. Gently fold whipped cream into the mascarpone mixture just until combined.
In a bowl, combine espresso, rum and sugar; mix to dissolve. Dip each ladyfinger quickly into the espresso mixture and into a single layer in a 9×13-inch dish. Top with half of the cream mixture. Repeat with the remaining ladyfingers and cream mixture. Cover and refrigerate for 4 hours or overnight.
To serve: Dust with cocoa powder, white chocolate shavings and a few banana slices to garnish.
