Banana Cream Cups

• instant coffee↗3 tsp

  granules

• mascarpone↗½ pot (250 g)
• fresh vanilla custard250 ml

  custard

• powdered sugar↗1 tbsp
• sweet marsala↗2 tbsp

  (optional)

• ladyfinger biscuits100 g

  or ladyfinger cakes

• large bananas↗2

  sliced

• regular chocolate↗15 g

  grated

Step-by-step instructions

1. 1

   Dissolve 3 tsp instant coffee in 150 ml boiling water, let cool.

2. 2

   In a large bowl whisk ½ pot (250 g) mascarpone, 250 ml fresh vanilla custard, 1 tbsp powdered sugar and, if desired, 2 tbsp sweet marsala until smooth.

3. 3

   Quickly dip a few ladyfinger biscuits (or pieces of ladyfinger cake) into the cooled coffee – only for a few seconds so they absorb the aroma but don’t become soggy. Place them at the bottom of four glasses, breaking them if needed. Repeat as necessary to create a compact layer.

4. 4

   Spoon a layer of mascarpone cream, top with thin banana slices and sprinkle with grated chocolate. Repeat the layers, finishing with chocolate.

5. 5

   Place the glasses in the refrigerator for at least 10 minutes so the dessert cools and the cream sets. Serve chilled.