Think of this as a cross between Australia’s favourite tiramisu and the banana pudding from New York’s famous Magnolia Bakery.

Ingredients

• 1 cup milk
• 1 tbsp sugar
• 1 tbsp dark rum (optional)
• 1 pack (500g) savoiardi biscuits
• 4 bananas, sliced
• ¼ cup cocoa powder

CARAMEL CREAM

• 1 cup sugar
• 50g unsalted butter
• 600ml thickened cream
• 1 tsp vanilla extract

Method

• Step 1- First make a caramel cream. Place the sugar into a small saucepan and cook over medium heat until a dark caramel forms. Add the butter and mix carefully, then add the cream and vanilla and stir until the caramel dissolves. Chill in the fridge for at least 3 hours, then whip to soft peaks.

• Step 2- Place a few scoops of the caramel cream in the base of a 20cm-square serving dish. Mix the milk, sugar and rum together, then dip the savoiardi into the milk and lay in the base of the dish. Top with the sliced banana, add another layer of cream, then repeat the layers, finishing with a layer of cream. Cover and refrigerate for 6 hours, then scatter with cocoa powder to serve.

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