No Bake Banana Cream Pie with Dulce de Leche and Mascarpone
cm round tart pan
For the crust:
plain vanilla biscuits or graham crackers
For the filling:
dulce de leche
large ripe bananas
For mascarpone cream:
at room temperature
cold whipping cream
In a food processor with a steel blade, place biscuits and almonds and grind into a thin powder.
Add melted butter and mix until you get a moist crumbly mixture.
Transfer the crumbs to a lightly oiled pie pan and press the base and sides tightly to form a crust.
Freeze the crust for about 30 minutes.
Spread the dulce de leche in a uniform layer over the crust.
Cut the bananas into slices of about 1-2 cm and arrange them tightly over the layer of dulce de leche.
In a mixer bowl with a whipping attachment, whip cheese, powdered sugar and vanilla into a uniform mixture.
Increase the speed of the mixer and add the cream in a thin stream, while whipping quickly until you get a uniform and stable whipped mascarpone cream.
Transfer the cream to a piping bag fitted with a 2 cm serrated piping tip.
Assembly and decoration:
Drizzle mounds of vanilla mascarpone cream on the top of the pie.
Decorate with crushed biscuits and serve.
The pie is at its best on the day of preparation.
Keep the pie in a closed container in the fridge for up to 2 days.
Instead of dulce de leche you can use caramel filling, chocolate spread, peanut butter or any other spread you like.
Instead of mascarpone, you can use standard cream cheese in the same amount.