Step 1/6
- parchment paper
- baking tin
Use some of the butter to grease the round baking tin and then line with parchment paper
Step 2/6
- 150 g digestive biscuits
- 75 g butter
- rolling pin
- pot
- freezer bag
Crush the biscuits by placing them in a freezer bag and using a rolling pin. Melt the rest of the butter in a pan and mix in the crushed biscuits.
Step 3/6
Press the biscuits into baking tin and leave in the fridge while you do the filling.
Step 4/6
- 250 g mascarpone cheese
- 300 ml double cream
- 75 g sweetened cocoa powder
- 1 tsp Vanilla extract
Place the mascarpone and double cream into a bowl and whip with an electric whisk until stiff peaks form. Then add in the cocoa powder and vanilla extract and stir.
Step 5/6
- 1 banana
- 50 g milk chocolate
Place your filling on top of your biscuit base and leave in the fridge. Meanwhile break up the chocolate and place into a heatproof bowl over a pan of boiling water and melt. Dip the sliced up banana pieces to make chocolate dipped banana slices to decorate your cake.
Step 6/6
Leave in the fridge for an hour or two and enjoy with a squirt of whipped cream.