INGREDIENTS
275 g (10 oz) butter
250 g (9 oz) gingernut biscuits, crushed
150 g (6 oz) caster sugar
Tub of Dulche de Leche
2 bananas
150ml (1/4 pint) double cream
200ml mascarpone cheese
Plain chocolate, grated, to decorate
For the tuile:
40g butter
50g icing sugar
1 egg white
40g plain flour, sieved
1 tsp ginger
Icing sugar, to dust
Recipe continues
METHOD
In a large saucepan, melt 100g (4 oz) of the butter and stir in the crushed biscuits. Press into a serving glass to form the base. Spoon over the dulche de leche. Slice the bananas and arrange most of them over the top.
Combine the cream with the mascarpone and spoon over the banana layer. Layer over some more chopped bananas, then finish with chocolate shavings.
For the tuile:
Preheat the oven to 180C/gas mark 4. Line 2 baking trays with baking parchment.
Beat the butter and icing sugar together until pale and fluffy. Add the egg white and continue to beat until smooth. Fold in the flour and add the ginger.
Spread teaspoonfuls of the mixture onto the baking trays and make small flat oval shapes using the back of a spoon or a spatula - leave a space between each. Bake for 4-5 minutes until golden.
Carefully remove each wafer from the baking sheet and press against a rolling pin to shape them. Don't force them if they're getting too crisp, simply return them to the oven for a few seconds and try again.
Dust with icing sugar and serve, or store in an airtight tin until required.