150 g coconut biscuits, crushed
45 ml butter, melted
120 g caramel treat (30 g per layer)
2 small banana(s), sliced (1/2 banana per layer)
100 g LANCEWOOD® Mascarpone
200 ml cream
Using a small mixing bowl, mix the coconut biscuits with the butter. Divide the mixture into 4 equal parts.
Place a layer of biscuits at the bottom of two serving glasses. Top with 30 g caramel treat to each, followed by another layer using half of the sliced bananas.
In a separate bowl, add the Mascarpone and cream and beat together until soft peaks form. Top the bananas with 2/3 of the mixture. Repeat biscuit, caramel treat and banana layers.
Finish with the remaining Mascarpone mixture and a sprinkling of crushed biscuits and a few slices of banana.
Keep in the fridge until you are ready to enjoy them.
