Summary

Ingredients

• 120 g biscuit (s), (butter biscuits, crumbled)
• 125 ml liqueur, (coconut liqueur)
• 125 ml whipped cream, (cream)
• 250 g mascarpone
• 2 banana (s)
• Flaked almonds
• Sugar, ad libitum

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Instructions

1. Pour the coconut liqueur over the shortbread biscuits and let steep for 20 minutes.
2. Beat the cream firmly, stir in the mascarpone and mashed bananas, sweeten if you like.
3. Divide the cream into dessert glasses, pour the butter biscuit liqueur mixture on top, garnish with a whipped top and almond flakes.