Serves: 6


For the Base:

300g ginger biscuits

125g melted butter

For the Middle:

3 sliced bananas

1 tin of dulche de leche (250g for filling 200g for top)

For the Chocolate bit:

200g crème fraiche

200g chocolate

1 tsp vanilla paste

20g butter

For the Topping:

200g mascarpone

100ml double cream

25g icing sugar


1. Crush the biscuits up completely, make sure there are no bits, add the butter. Press into and up the sides of a 20cm tart case. Chill

2. Spread 250g of the dulce de leche on the base, then add the bananas

3. Chocolate bit - Melt the chocolate, crème fraiche etc in a bowl over a pan of barely simmering water

4. Spoon on to the base etc. Chill overnight

5. Before serving beat the mascarpone, cream and icing sugar. Fold in the remaining dulce de leche to form swirls, spoon onto the chocolate

6. Serve