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Mascarpone and Banana Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a gorgeously rich and indulgent dessert that needs no baking, although it does need to be eaten within a couple of days. Very easy to make!

This is a gorgeously rich and indulgent dessert that needs no baking, although it does need to be eaten within a couple of days. Very easy to make!

Ingredients

Serves: 6-8

Metric Cups

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

For the Base

  • 6⅙ ounces graham crackers
  • 1¾ ounces butter
  • 1 tablespoon golden syrup or light corn syrup

For the Filling

  • 8⅚ ounces mascarpone cheese
  • 5 fluid ounce heavy cream
  • 1¾ ounces superfine sugar
  • 3 tablespoons lemon juice
  • 2 large bananas (firm)
  • ⅞ ounce plain chocolate
  • ⅞ ounce white chocolate

Method

Mascarpone and Banana Pie is a community recipe submitted by Eryri and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

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.
  • 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.
  • Tell us what you think

    What 1 Other has said

    • This one has become sort of my specialty, friends and family practically beg me to make this from time to time. Going to make one for my friends birthday party tommorrow and this time i am going to try andmake it with a solid white chocolate top.

      Posted by Rossiee on 27th August 2013
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