Shopping list for 6 persons
a packet of amorelli cookies (Xenos)
2 bananas
3 free range organic eggs
125g mascarpone
150ml double cream
1 orange, juice and zest
80g caster sugar
2 tablespoons Amaretto
1 teaspoon vanilla extract
cocoa, to decorate
This is how to make banana tiramisu
Grate the skin from the orange, put it in a pan and add 60 g of the sugar to it. Put the pan on low heat and stir in the Amaretto. Juice the orange.
Add the juice to the pan and wait until the sugar is dissolved.
Place the cookies in the ramekins, pur syrup on and set them aside.
Separate the yolks from the whites and put them in a heat proof bowl.*
Mix until the yolks have a pale colour and doubled in volume.
* Place the bowl on a pan boiling water (au bain marie) and whisk the rest of the sugar into the egg mixture. Melt the sugar while stirring. Take the bowl from the pan when the sugar has completely melted.
Pour the cream in a clean bowl and whisk but not to stiff.
Fold the mascarpone into the cream but stir lightly, it needs to stay fluffy.
Finaly fold in the yolk-mix, egg whites and add the vanilla.
Fill the ramekins with a layer cookies, cream, banana. Cover with cream.
Cover each ramekin with a piece of cling film.
Leave the banana tiramisu 2-3 hours in the fridge to set.
Before serving sprinkle some cocoa on the tiramisu.