Caramelised banana with orange syrup. Photo: Jennifer Soo
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Ingredients
1 cup sugar.
3/4 cup orange juice.
1 tbsp finely grated orange rind.
2 tbsp Cointreau or Grand Marnier.
250g mascarpone.
2 tbsp maple syrup.
4 medium bananas, peeled.
1 tbsp butter.
1/4 cup icing sugar.
12 sponge fingers.
Method
Place the sugar, orange juice, rind and liqueur in a small saucepan and bring to the boil, stirring, until the sugar has dissolved. Set aside and cool. Combine the mascarpone and maple syrup and refrigerate until ready to serve.
Slice the bananas on the diagonal and place on a greased baking tray. Dot with butter and sprinkle with icing sugar. Place under a hot griller until the banana is lightly browned and the sugar golden and sticky.
To serve: Dip the sponge fingers in orange syrup and arrange three on each serving plate. Top with a spoonful of mascarpone and the bananas. Drizzle with extra orange syrup.
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