Banana pudding à la Porto

Ingredients for 4 servings:

• 5 tbsp butter
• 5 tbsp sugar
• 2 eggs
• 4 banana(s), ripe
• 1 tbsp lemon juice
• 1 cup breadcrumbs
• 40 ml pineapple juice
• 1 jar port wine
• 20 g desiccated coconut
• Margarine or butter
• 250 ml red wine
• 250 ml water
• 15 g starch flour
• 2 carnations
• 1 piece(s) cinnamon
• Sugar, to taste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cream the butter, sugar, and egg yolks until fluffy. Peel the bananas and mash them with the lemon juice until mushy. Mix the banana puree with the egg foam, then stir in the pineapple juice, port wine, desiccated coconut, and breadcrumbs. Beat the egg whites with a little sugar until stiff peaks form and fold in. Pour the mixture into a well-greased baking dish and bake in the center of a preheated oven for about 40 minutes. Bring the water and half of the wine to a boil with the spices. Mix the cornstarch into the remaining wine and use it to thicken the sauce. Season to taste with sugar.