This is a banana pudding dessert like you’ve never had before. Finely grated zest and juice of lime give an unexpected twist to the sweetness of the banana cream, which is all the more enhanced by the raspberry puree. Truth be told, the banana mousse can be served simply on a slice of vanilla pound cake and drizzled with the raspberry puree within minutes, but this beautiful presentation needs to be made a couple of hours in advance. Tiramisu ladyfinger biscuits are used to line the base, sides, and middle of the charlotte. Th filling is layered and left refrigerated for a couple of hours to allow the biscuits to soften.
300g ladyfinger biscuits
2 cups raspberries
2 limes, zest and juice
1/2 cup sugar
2 cups whipping cream
1 tsp vanilla
2 egg whites
Line the sides and base of a 9-inch springform pan with ladyfinger biscuits; set aside.
Mash the bananas with the zest of 2 limes, the juice of one lime, and a quarter cup of sugar; set aside.
Using a blender, blitz the raspberries with a quarter cup sugar and the juice of one lime. Press through a strainer to separate from the seeds and collect the puree; discard the seeds.
Whip the egg whites to a stiff peak; set aside.
Whip the cream with vanilla to a soft peak, add the mashed banana, whip some more. Fold in the stiff egg whites.
In the ladyfinger-lined pan, spread half the cream-banana mix, and top with half the raspberry puree. Layer the remaining ladyfinger biscuits over the puree, and repeat to layer with the remaining cream, followed by the remaining puree. Refrigerate overnight.
Next day, decorate with fresh berries, unmould, tie a ribbon around it, and serve chilled.
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