Banana Split Dessert
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g cream
- 1 tablespoon vanilla extract, homemade
- 2 tablespoon powdered sugar
- 100 g natural yourt
- 100 g mascarpone
- 1 dark chocolate couverture or chocolate flakes
- 4 tablespoon water
- 30 ml lemon juice
- 2 banana (s)
- 1 packet cookies, (American Cookies)
- 50 g flaked almonds
Print Recipe
Pin Recipe Instructions
- Put the cream with the vanilla extract in a bowl and sieve in the powdered sugar. Then whip the cream.
- For the second cream, mix the natural yoghurt with the mascarpone to a smooth mass and fold it into the whipped cream.
- Now peel strips from the dark chocolate couverture with a vegetable peeler and place in a small bowl.
- Then mix some lemon juice and water in a bowl and set aside. Then cut the bananas into slices and soak them in the lemon water in portions and place them on a plate, slightly moistened (the lemon juice prevents the bananas from turning brown).
- Now break 6 of the American Cookies one after the other or pound them into large pieces in a mortar.
- Finally, layer everything in a serving glass, put some of the cookies on the bottom, cover them with a few slices of bananas and sprinkle the bananas with flaked almonds. Then put a heaping tablespoon of the mascarpone cream on each of the almond flakes.
- Repeat this process until there are two layers in the jar.
- Sprinkle the top mascarpone cream with some of the chocolate flakes, sprinkle a few flaked almonds on top - done.
- Tip: The dessert is wonderful to prepare and store in the refrigerator. You can also give it in weck or hanger glasses, close and e.g., Take it to a picnic.
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