Ingredients

MASCARPONE MOUSSE
2 egg whites
120g caster sugar
50ml water
2 leaves gelatine, soaked in cold water
400g mascarpone
1 teaspoon vanilla bean paste or vanilla essence
FOR THE FRIED BANANA CAKE
SERVES 6-8 / PREPARATION 25 MINUTES / COOKING 30 MINUTES
125g butter, softened, plus extra for greasing the tin
150g soft brown sugar
2 eggs
4 very ripe bananas, mashed
2 tablespoons milk, heated
1 teaspoon baking soda
2 cups standard flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
80g butter
FOR THE STEWED APPLE
SERVES 6-8 / PREPARATION 15 MINUTES / COOKING 25-30 MINUTES
3 Braeburn apples
100ml water
4 tablespoons caster sugar

Instructions

1.Place the egg whites in a clean mixer bowl and start whisking.
2.Put the sugar and water in a pan over a high heat on the stove and boil for 2-3 minutes.
3.When the bubbles in the sugar syrup are starting to slow, the syrup is ready for the egg whites.
4.Pour the sugar syrup on the egg whites with the mixer going.
5.Once all the sugar is added in, squeeze the water from the gelatine and add it to the egg whites. Whisk for 3-4 minutes.
6.In a separate bowl, mix the mascarpone and vanilla together until soft.
7.Take the meringue and fold two spoonfuls into the mascarpone, using a spatula.
8.Add the remaining meringue and fold until just combined.
9.Smooth out the surface, cover with clingfilm and place in the fridge for 2 hours to set.
10.FOR THE FRIED BANANA CAKE
11.Preheat the oven to 180˚C.
12.Lightly grease a rectangular 22 x 33cm cake tin and line with baking paper.
13.In a mixer, beat the butter and sugar until light and fluffy.
14.Add the eggs, one at a time, to the mixer, beating well after each addition.
15.Add the bananas and a pinch of salt and mix together.
16.The cake mix might look a bit unstable at this point; there is no need to worry, it will all come together.
17.Heat the milk in the microwave or on the stove and add the baking soda.
18.Add this frothy mix into the mixer and fold together.
19.Sieve together the flour, baking powder and cinnamon and fold this through the cake mix.
20.Pour the banana mix into the prepared tin and bake in the oven for 25-30 minutes, until done.
21.Once baked, remove from the oven and set aside to cool.
22.Once the cake is cool, slice into 16 pieces. The best way to achieve this is to cut the cake through the middle, like you would for layering, then cut the cake into quarters; take each quarter and cut in half, giving you 16 pieces of cake.
23.In a frying pan, melt 40g of butter and when it starts to colour, place enough slices of cake to cover the base of the frypan cut side down.
24.Leave to fry for a couple of minutes, until the cake has a lovely golden-brown crust.
25.Flip the slices over and fry for 30 seconds.
26.Remove from the pan and set aside.
27.Serve hot from the pan with the mascarpone mousse and warm stewed apple.
28.FOR THE STEWED APPLE
29.Peel, quarter and core the apples.
30.Chop each quarter into chunks.
31.Place into a pan with the water and sugar, put the lid on and place over a low heat.
32.Simmer until the apples are translucent and soft.
33.Once cooked, turn off the heat and set aside for about 10 minutes.
34.The apples will soak up all the liquid and become extra juicy.
35.Serve hot or warm with the mascarpone mousse and hot fried banana cake.

Recipes & food styling / Samantha Dinsdale / Photography Nicola Edmonds

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