- For the cake
- 220 grams Chocolate biscuit
- 120 grams butter
- 4 Banana
- 3 tablespoons lemon juice
- 120 grams Golden syrup (or substitute honey or sugar syrup)
- 200 grams Mascarpone
- 200 milliliters Whipped cream
For the cake, crush the cookies in a freezer bag with a rolling pin into small crumbs. Melt the butter and mix with the crumbs. Ddistribute crumbs in the springform pan and press firmly with a spoon. Refrigerate until needed.
Peel 2 bananas and mash with 1 tablespoon lemon juice. Heat 100 grams (approximately 3 1/2 ounces) syrup in a saucepan. Stir in the mashed bananas, remove from heat and let cool. Peel remaining banana, cut into slices and arrange on the cake base. Brush with 1-2 tablespoons lemon juice. Spread the banana-lemon syrup on it and refrigerate the cake for about 1 hour.
For the cream, beat the mascarpone with 2 tablespoons of cream and the remaining syrup until smooth. Beat remaining cream until stiff and fold into the mascarpone.
Spread the mascarpone cream on the cake. Shave off large chocolate shavings from the chocolate with a sharp knife. Sprinkle chocolate shavings over the cake, sprinkle with some cocoa, unmold from the pan and serve.