We have been making this layered dessert for years whenever we have guests. The trick: the cream must run at speed 3 while the liquid caramel drips into the mixing bowl. That is the only way the caramel threads distribute evenly through the Mascarpone without setting into hard lumps.
This dessert is all about the layers: vanilla Mascarpone cream with caramel pieces, a thin chocolate layer as the base and caramelised bananas on top. The challenge is the timing when caramelising.
Banana Caramel Layered Dessert, Thermomix®
Ingredients 0 / 8 ✓
- 80 g brown sugar
- 1 banana
- 1 tsp water
- 1 vanilla pod
- 250 g Mascarpone
- 80 g full-fat cream cheese
- 150 g natural yoghurt (3.5% fat)
- 200 g milk chocolate
Instructions 0 / 9
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1
Pulverise the sugar.
Add the sugar to the mixing bowl and pulverise for 10 sec / speed 10.
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2
Slice the banana.
Slice the banana and caramelise in a frying pan with half the pulverised sugar and 1 tsp water.
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3
Caramelise the banana slices.
Melt the sugar slowly over a low heat and turn the banana slices to coat them.
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4
Leave the banana slices to cool.
Leave the caramelised bananas to cool on a sheet of baking paper.
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5
Make the cream.
Meanwhile, split the vanilla pod with a knife and scrape the seeds into the mixing bowl. Add the Mascarpone, cream cheese, natural yoghurt and remaining sugar to the mixing bowl and set to speed 3. Drip the still-liquid caramel from the pan into the mixing bowl in short bursts while the blade is running at speed 3. Switch off the Thermomix®.
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6
Fill the glasses.
Divide the cream among the glasses.
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7
Rinse the mixing bowl.
Rinse the mixing bowl with hot water and dry it.
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8
Melt the chocolate.
Add the chocolate to the mixing bowl, chop for 5 sec / speed 6, then melt for 4 min / 50°C / speed 1.
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9
Garnish.
Pour a thin layer of chocolate into the glasses, arrange the bananas on top and refrigerate for at least 2 hours.
Video
Nutrition per serving
Why the caramel must drip into the running cream
This is the key step: the Mascarpone cream is running at speed 3 while you drip the still-liquid caramel from the pan into the mixing bowl. The moving blade pulls the caramel into threads that set in the cold cream. If you added the caramel after mixing, you would end up with hard caramel chunks rather than delicate pieces.
Important: do not pour it all in at once, but drip it in short bursts. That way the caramel distributes evenly.
Brown sugar caramelises differently to white
We use brown sugar because it gives a deeper caramel flavour. The molasses content means it does not burn as quickly as white sugar. Even so, the rule is: low heat and keep an eye on the pan. The sugar melts slowly with 1 tsp water, then the banana slices go in and are turned to coat.
The darker the caramel gets, the more bitter it becomes. We take the pan off the heat as soon as the bananas are golden brown all over. That takes about 3 to 4 minutes over a low to medium heat.
The bananas must cool on baking paper
Caramelised bananas stick to everything. Place them straight onto baking paper as soon as they come out of the pan, otherwise you will not be able to lift them later. The caramel sets as it cools and forms a thin crust. The bananas must be completely cool before you place them on the glasses.
Chocolate as a thin layer
The melted milk chocolate goes on as a thin layer over the cream. Not too thick, or it will not break when you spoon into it. We add about 2 to 3 tbsp of melted chocolate per glass, spread it with a gentle swirl and leave it to set in the fridge.
50°C at speed 1 for 4 minutes is enough to melt the chocolate. It stays liquid enough to spread evenly but is not so hot that it warms the cream underneath.
At least 2 hours in the fridge
The dessert needs time in the fridge so the chocolate sets and the cream firms up. 2 hours is the minimum, 4 hours is better. The caramel pieces in the cream soften over time, but the dessert stays firm overall.
You can also prepare it the day before. Add the caramelised bananas just before serving, otherwise they go soft.
If you do not have Mascarpone
Mascarpone gives the creaminess. You can replace it with cream cheese, but the dessert will be firmer and less rich. A better option: use 200 g Mascarpone and 130 g cream cheese if you only have a small tub of Mascarpone (250 g) and have already used some.
The natural yoghurt provides a gentle acidity that balances the sweetness. Without yoghurt the dessert becomes cloyingly sweet.
Goes well with: Waffles.
Also worth a look: Lemon Layered Dessert, Thermomix®.
More Thermomix® desserts: Crème brûlée, Macarons and Nut Corners.
