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150 g coconut biscuits, crushed
45 ml butter, melted
120 g caramel treat (30 g per layer)
2 small bananas, sliced (1/2 a banana per layer)
100 g LANCEWOOD® Mascarpone
200 ml cream
Using a small mixing bowl, mix the coconut biscuits with the butter.
Place a layer of biscuit at the bottom of two serving glasses. Next layer 30 g caramel treat to each, followed by another layer using half a banana per glass per layer.
In a separate bowl, add the Mascarpone and cream and beat together until soft peaks form. Add a layer of mascarpone mixture on top of the banana slices.
Repeat the layers and finish with a sprinkle of crushed biscuits. Keep in the fridge until you are ready to enjoy them.
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