Summary

Ingredients

• 200 g biscuit (s) (butter biscuits), crumbled
• 100 g butter, melted
• 450 ml milk
• 1 packet custard powder (vanilla)
• 2 packs cake icing, white
• 4 banana (s), not too ripe
• 150 g couverture, white
• 1 packet cream cheese
• 75 ml Baileys Irish Cream
• some lemon balm for garnish

Print Recipe Pin Recipe

Instructions

1. Mix the crumbled biscuits with the melted butter and press into a cake tin (I use an approx. 20 x 15 cm square baking dish). It is important that it is really pressed very firmly so that the soil does not crumble later. Melt a little more butter if necessary. Let it rest in the refrigerator for at least 30 minutes.
2. In the meantime, prepare the vanilla pudding with the milk and let it cool down. Apply the pudding mixture to the chilled base and let it cool down at room temperature.
3. When the pudding mixture has cooled down, cut the bananas into approx. ½ cm thick slices and place them on top of the pudding mixture like a roof tile.
4. Prepare the icing according to the instructions and cover the bananas completely (this prevents them from turning brown). Put in the fridge for about 30 minutes.
5. In the meantime, carefully melt the white couverture over steam and mix well with the Baileys and cream cheese.
6. When the icing has set, apply the cream in a thin layer and finally decorate with a few drops of Baileys. Leave to cool in the refrigerator for at least 2 hours.
7. Garnish with a little lemon balm before serving.