Ingredients
Serves 4
- 4 tbsp. caster sugar
- 2 tbsp butter
- 1 lemon juice
- 2-4 Bananas, cut in half lengthways
- 200ml cream, whipped
- 125g mascarpone
- 3 tbsp caramel condensed milk
- 4 meringues nests
- 8 Biscoff biscuits, or shortcrust biscuit, crushed
- 100g milk or dark chocolate
- Cocoa powder to dust
Method
- First, prepare all the ingredients separately.
- Whip the cream with the mascarpone. Set aside.
- Crush the Biscoff biscuits and meringues and set aside.
- In a third bowl, melt the chocolate and keep warm.
- In a saucepan, over medium heat, sprinkle the caster sugar and create a dry caramel or let it caramelise for a short time until it becomes light golden colour without stirring.
- Immediately, add the butter and lemon juice. Let the mixture combine until a smooth caramel is formed. Add the banana and coat them in the Caramel, cooking them for a minute or so. Remove from the heat and set aside.
- Build the Eton mess.
- In a bowl, combine the mascarpone mixture with some caramel and biscuits meringues mixture with half of the caramelised banana. Stir once or twice to ensure swirls of different flavours are still clear.
- Spoon the mixture into serving glasses and drizzle with chocolate sauce and a sprinkle of cocoa powder.
- Enjoy immediately.
