Banoffee cream

Ingredients for 4 servings:

• 100 g brown sugar
• 60 g butter
• 60 ml cream
• 1 pinch of salt
• 3 bananas
• 250 g mascarpone
• 250 g yogurt, 3.5% fat

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 25 minutes

with bananas, caramel, mascarpone

Heat the sugar, butter, cream, and salt in a saucepan and cook for about 5 minutes, stirring frequently, until the caramel is bubbling. As soon as it begins to smell burnt, remove the pan from the heat immediately. The brown sugar makes it difficult to judge the degree of caramelization. Let the caramel cool briefly. Puree the bananas with a food processor. Add the caramel and blend until smooth. (The mixture makes about 400 ml for four people.) Whisk the mascarpone and yogurt together until smooth, add 3/4 of the caramel-banana mixture, and mix thoroughly. Smooth the cream over the mixture. Pour the remaining mixture over the mixture as a topping. Refrigerate for at least two hours.