Mascarpone and Banana Pie

A community recipe by Eryri

Not tested or verified by Nigella.com

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Introduction

This is a gorgeously rich and indulgent dessert that needs no baking, although it does need to be eaten within a couple of days. Very easy to make!

Ingredients

Serves: 6-8

Metric Cups

For the Base

175 grams digestive biscuits
50 grams butter
1 tablespoon golden syrup

For the Filling

250 grams mascarpone cheese
142 millilitres double cream
50 grams caster sugar
3 tablespoons lemon juice
2 large bananas (firm)
25 grams plain chocolate
25 grams white chocolate

For the Base

6⅙ ounces graham crackers
1¾ ounces butter
1 tablespoon golden syrup or light corn syrup

For the Filling

8⅚ ounces mascarpone cheese
5 fluid ounces heavy cream
1¾ ounces superfine sugar
3 tablespoons lemon juice
2 large bananas (firm)
⅞ ounce plain chocolate
⅞ ounce white chocolate

Method

Mascarpone and Banana Pie is a community recipe submitted by Eryri and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Make the base:

crush biscuits into fine crumbs & tip into bowl.

Melt the butter and syrup, then mix evenly into the crumbs. Tip crumb mixture into 20cm/8" loose bottomed flan tin, then use the back of a metal spoon to press evenly over the base and sides (though I only do the base).

Chill until ready to use.

Make the filling:

beat together the mascarpone, cream and sugar together (I beat the cream on its own until thickened a bit before adding to mascarpone, etc), then gradually beat in the lemon juice.

Slice the bananas fairly thinly and stir into the filling.

Spoon into the case and spread evenly.

Coarsely grate both the chocolates and sprinkle over the pie.

Chill for at least 1 hour before cutting. (The longer you chill, the easier it is to cut.)

Keep refrigerated.