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:- 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.
- Dollop over half of the mascarpone mixture, spreading it out into an even layer. Dust over half of the cocoa.
- Repeat the layers and refrigerate for 4 – 6 hours.
- Dust generously with cocoa just before serving.
