Salted caramel: Add the salt to the caramel treat and mix well.
Coffee soak: Combine the coffee, coffee liqueur and brandy and pour into a large flat dish.
Mascarpone cream: In a large bowl, stir the mascarpone until smooth, then whisk in the cream, vanilla and castor sugar until stiff peaks form.
To assemble: 1. Dip the sponge fingers in the coffee mixture and arrange in a serving dish in a singer layer. Add a layer of banana slices, then spread over half of the salted caramel.
2. Dollop over half of the mascarpone mixture, spreading it out into an even layer. Dust over half of the cocoa.
3. Repeat the layers and refrigerate for 4 - 6 hours.
4. Dust generously with cocoa just before serving.
