Ingredients
Lady Fingers:
7.5 oz. Lady Fingers
½ cup Dark Rum
1 Tbsp. Brown Sugar
Bananas:
6 Bananas
12 Tbsp. Butter
2 cups Brown Sugar
Pinch Salt
½ cup Banana Liqueur
Cream:
1 ½ cups Heavy Cream
2/3 cups Powdered Sugar
1 tsp. Vanilla Extract
2 8oz. containers Mascarpone
❃❃Serves 12❃❃
Preparation
Cut bananas and ensure mascarpone is at room temperature.
Bananas
In a large skillet melt butter and add brown sugar, bananas and pinch of salt. Turn heat to highest setting and add banana liqueur. Most of the alcohol should cook out. Cook until all sugar is dissolved and then remove from heat.
Mascarpone Filling
In a bowl whip heavy cream on high until stiff peaks form. Stir together mascarpone, vanilla and powdered sugar. Fold in heavy cream and remove half of mixture to another bowl.
To this half add half of the cooled banana mixture.
Lady Fingers & Assembly
Mix rum and sugar in a bowl that is large enough for the length of the lady fingers. Quickly dip each lady finger into the rum mixture, turn over quickly and lay in the bottom of a 9X13 pan. Continue until pan is covered and add the half of the cream mixture, in an even layer, that does not have bananas in it.
Dip the next layer of lady fingers in the rum and place evenly on top of the cream mixture until this layer is filled. Evenly spread the cream mixture with the bananas in it over this layer of lady fingers. Finally, evenly place the banana mixture over the top in an even layer.