Bananamisu
The ideal end of night pud. Or breakfast. Your call.
This is very definitely a centrepiece — and so fits in one of the four columns you can expect on Rocket & Squash, A Cook's Digest. I hope you enjoy it. For more details about this newsletter, take a look at my ‘Welcome’ post.
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I wrote this recipe at the end of our various lockdowns, bringing together two of the most made and instagrammed sweet things of that weird/sh*t period: banana bread and tiramisu. It’s knowingly tongue in cheek. But also, tongue out and salivating too. A fully delicious, crowd-pleasing end to an evening meal. Or breakfast. Whichever you prefer.
There’s just one layer of banana and caramel, so it does not dominate (this is not a banoffee pie). This layer provides a not unwelcome hint of texture amid that glorious cushion of whipped egg yolks, cream and mascarpone.
Make this 6–24 hours before you plan to eat it.
A few process images here courtesy of Sam A Harris’s shots for my e-book ‘Crave: The Extra Bite’, which was a digital bonus for people who pre-ordered Crave; recipes arranged by flavour to suit your mood and appetite (2021, Quadrille Hardie Grant).
And now for the recipe: