Ingredients

Serves 4

• 4 tbsp. caster sugar
• 2 tbsp butter
• 1 lemon juice
• 2-4 Bananas, cut in half lengthways
• 200ml cream, whipped
• 125g mascarpone
• 3 tbsp caramel condensed milk
• 4 meringues nests
• 8 Biscoff biscuits, or shortcrust biscuit, crushed
• 100g milk or dark chocolate
• Cocoa powder to dust

Method

1. First, prepare all the ingredients separately.
2. Whip the cream with the mascarpone. Set aside.
3. Crush the Biscoff biscuits and meringues and set aside.
4. In a third bowl, melt the chocolate and keep warm.
5. In a saucepan, over medium heat, sprinkle the caster sugar and create a dry caramel or let it caramelise for a short time until it becomes light golden colour without stirring.
6. Immediately, add the butter and lemon juice. Let the mixture combine until a smooth caramel is formed. Add the banana and coat them in the Caramel, cooking them for a minute or so. Remove from the heat and set aside.
7. Build the Eton mess.
8. In a bowl, combine the mascarpone mixture with some caramel and biscuits meringues mixture with half of the caramelised banana. Stir once or twice to ensure swirls of different flavours are still clear.
9. Spoon the mixture into serving glasses and drizzle with chocolate sauce and a sprinkle of cocoa powder.
10. Enjoy immediately.