Peel the bananas, halve them in a bowl and puree them well (important: the bananas should be very ripe, so the cream tastes even sweeter!). Add 4 tablespoon milk and purée briefly again. Then add the mascarpone, natural yoghurt and sugar and stir with the whisk until an even mixture is formed.
Depending on your taste, you can eat the cream warm or cold. It also goes well with vanilla or strawberry ice cream.
Serving tips: Put the cold cream in small bowls. Puree the raspberries with a pinch of sugar, bring to the boil and spread about 2 tablespoons of them on the banana cream. Then draw any pattern on the surface with a fork.
If you like it even sweeter, you can use chocolate sauce instead of raspberries, which is available in every well-stocked supermarket.
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