Kim's Kitchen

FOR THE BASE
175 grams digestive biscuits
50 grams butter
1 tablespoon golden syrup

FOR THE FILLING
250 grams mascarpone cheese
142 millilitres double cream
50 grams caster sugar
3 tablespoons lemon juice
2 large bananas (firm)
25 grams plain chocolate
25 grams white chocolate

Make the base:

Crush biscuits into fine crumbs & tip into bowl.
Melt the butter and syrup, then mix evenly into the crumbs. Tip crumb mixture into 20cm/8" loose bottomed flan tin, then use the back of a metal spoon to press evenly over the base and sides (though I only do the base).
Chill until ready to use.
 

Make the filling:

Beat together the mascarpone, cream and sugar together (I beat the cream on its own until thickened a bit before adding to mascarpone, etc), then gradually beat in the lemon juice.
Slice the bananas fairly thinly and stir into the filling.
Spoon into the case and spread evenly.
Coarsely grate both the chocolates and sprinkle over the pie.
Chill for at least 1 hour before cutting. (The longer you chill, the easier it is to cut.)
Keep refrigerated.

627 kcals, protein 5g, carbohydrate 50g, fat 46g, saturated fat 27g, fibre 1g, added sugar 18g, salt 0.77g