John Myers
Ingredients for 1 servings:
- 200 g biscuits (butter biscuits), crumbled
- 100 g butter, melted
- 450 ml milk
- 1 packet of pudding powder (vanilla)
- 2 packs of white cake glaze
- 4 bananas, not too ripe
- 150 g white chocolate coating
- 1 pack of cream cheese
- 75 ml Baileys Irish Cream
- some lemon balm for garnishing
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
without baking
Mix the crushed biscuits with the melted butter and press into a cake tin (I use a 20 x 15 cm square baking dish). It’s important that it’s pressed really firmly so the base doesn’t crumble later. Melt a little more butter if needed. Let the whole thing rest in the refrigerator for at least 30 minutes. In the meantime, prepare the vanilla pudding with the milk and let it cool. Spread the pudding mixture on the chilled base and let it cool at room temperature. Once the pudding mixture has cooled, cut the bananas into slices about ½ cm thick and arrange them on top of the pudding mixture like roof tiles. Prepare the glaze according to the instructions and completely cover the bananas (this prevents them from browning). Refrigerate for about 30 minutes. In the meantime, carefully melt the white chocolate coating over steam and mix well with the Baileys and cream cheese. Once the glaze has set, spread a thin layer of cream and garnish with a few drops of Baileys. Chill in the refrigerator for at least 2 hours. Garnish with lemon balm before serving.
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