Prepare a stainless steel ring and cut 2 layers of vanilla sponge the same size as the ring. Melt the butter and mix it up with digestive crumbs. Peel and slice the banana. By placing the digestive crumb in the bottom of the ring you will for a base with biscuit, add the white chocolate and spread evenly around the ring, add another layer off melted toffee and continue with sliced banana. Cover the layers with the sponge ring, Mix the syrup and the rum and soak the sponge with. Repeat all the layers starting from the white chocolate. Using the whipped fresh cream, cover the top using a large whole piping bag. Garnish with dried banana slices and chill before serving.

Email this Recipe Back to Guest Chef 14