Banana and chocolate dessert

Name: Banana and chocolate dessert
Ingredients: 80 g sugar; 150 ml milk; 150 ml whipping cream; 2 pots cherry yogurt (125 g each); 200 g sponge fingers; 2 bananas; 3 tablespoons Finetti

Dessert - Banana and chocolate dessert by Marcela E. - Recipia

The banana and chocolate dessert is layered with sponge fingers, yogurt cream and banana slices, with Finetti in between. The cherry yogurt cream stays soft, while milk with caramelized sugar softens the sponge fingers into a chilled dessert that’s easy to slice, with the layers still visible after at least an hour in the fridge. I cut it into narrow slices, just wide enough to show all the layers. Prep: 20 minutes. Cook: 7 minutes. Rest: 60 minutes. Total time: 87 minutes. Servings: 6. About 390 kcal and 6 g protein per serving.

Ingredients

80 g sugar
150 ml milk
150 ml whipping cream
2 pots cherry yogurt (125 g each)
200 g sponge fingers
2 bananas
3 tablespoons Finetti

Preparation

1. Pour the sugar into a saucepan and caramelize it over medium heat for 5 minutes, until it turns amber. 2. Add the milk and boil for 2 minutes, stirring until the sugar dissolves. Let the mixture cool until lukewarm. 3. Whip the cream for 2 minutes, until it holds its shape on the whisk, then add the cherry yogurts and beat for 1 more minute. 4. Line a loaf tin or a round tin with cling film. Dip the sponge fingers in the lukewarm milk for 1-2 seconds and arrange them along the sides of the tin. 5. Spoon in cream until it reaches halfway up the sponge fingers, add a layer of banana slices and spread over the Finetti. Cover with the remaining cream. 6. Chill the dessert for at least 1 hour. If there’s any cream left, use it to decorate.

Notes

Keep it covered in the fridge for no more than 3 days; the sponge fingers soften more the longer it sits. Ripe but still firm bananas show up better in slices than very soft ones. The two seconds of dipping go by quickly, so I take them out straight away, before they break. I serve it cold, with coffee or black tea. In a round tin, it can be cut like a cake; the sponge fingers contain gluten, and the cream and yogurt are dairy.