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Easy Korean Beef and Broccoli with Garlic Pickled Cucumber

This Korean Beef and Broccoli is my new savoury favourite – the juicy beef mince takes on the perfect blend of sweet, salty and spicy and goes so well with a bowl of rice! It takes the simplest Asian cooking approach and has the aroma from garlic, ginger and spring onions. If that doesn’t sound good enough yet, let me tell you it uses the simplest ingredients (mostly staple) and takes only 15 mins to whip up as a super quick dinner! If you like simple Asian dishes like this, do check out my most popular Japanese Salmon Fried Rice.



 

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Korean Beef and Broccoli Rice Bowl

Born and raised in Hong Kong, I was lucky enough to try cuisines from all over the world easily in the “Food Paradise”. Korean is one of my favourite Asian cuisines as I realised that their savoury dishes tend to lean towards the sweet side, which definitely hits the spot for me. The sauce for this Korean Beef and Broccoli is intense and packed with flavours. I modified the recipe so that it is well-balanced that the sweetness, and saltiness and spiciness can work together without being overpowering. Spoon the sauce over your fragrant, fluffy rice and I guarantee you will keep coming back for more because the sauce is THAT good. To keep the beef tender and soft, try to just cook the beef just enough in the saucepan to let it absorb the goodness of the sauce without being overcooked.

Korean Beef and Broccoli Rice Bowl

Korean Beef and Broccoli Rice Bowl

Chilli Garlic Pickled Cucumber

To pair the main dish, I made a garlic chilli pickled cucumber salad that is THE perfect side dish – it is so refreshing that it got the right kick from the garlic and chilli but still cuts through the intensity of the meat. This side dish is usually available in traditional Chinese restaurants but I thought it’s a good fusion idea. All you have to do is to mix all the ingredients to make the sauce and coat your cucumber well with it. It is best to prepare this dish the night before to let the flavours sink in. I hope you will enjoy this easy recipe. Please let me know your thoughts! Cheers.



Ingredients:

Korean Beef

  • 1 kg regular beef mince
  • 3 garlic colves, minced
  • 1 tbsp ginger, minced
  • 1/3 cup soy sauce
  • 1/4 cup water
  • 1 tbsp sesame oil
  • 1/2 cup light brown sugar
  • 1/2 tsp black pepper
  • 1 tsp dried chili flakes
  • 1 – 1.5 spring onion, thinly sliced
  • Sesame seeds, for garnishes

1 Broccoli Floret, cut into pieces

Garlic Chilli Pickled Cucumber 

  • 1 cucumber, cut into pieces
  • 2 tbsp Laoganma Chilli Sauce (you can substitute with other brand’s chilli sauce found in asian groceries store if not available) 
  • 2 tbsp chilli oil
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 2 tbsp sesame oil

Instructions:

Korean Beef with Broccoli

  1. In a small bowl, mix soy sauce, water, sesame oil, light brown sugar, black pepper, dried chilli flakes. Set aside.
  2. Wash and cut the broccoli into pieces. Prepare a pot of hot water with 1 tsp of salt to cook the broccoli.
  3. In a large sauce pan, heat up 3 tbsp of oil on medium high heat and cook ginger and garlic until fragrant. Around 2 mins. Be careful not to burn the garlic.
  4. Turn the stove to high heat, add the beef mince in one go and continuously break the meat down with your spatular or wooden spoon while cooking.
  5. Add in the pre-mixed sauce and bring to boil. Turn the stove to medium heat and simmer for 2 mins.
  6. Now it’s the time to cook the broccoli. Boil the broccoli pieces in the prepared hot water for around 3-4 mins, depending on your preferences. I like to reserve the crunchiness of vegetables. Drain and set aside to serve.
  7. Add in spring onions and sesame seeds to the beef before serving.

Garlic Chilli Pickled Cucumber 

1. Mix all ingredients together and refrigerate for at least 30 mins, preferably overnight.

Korean Beef and Broccoli Rice Bowl

Korean Beef and Broccoli Rice Bowl

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Baked Baileys Cheesecake with Oreo Crust

This Baked Baileys Cheesecake is literally the BEST cheesecake that I’ve ever tasted! It has the smoothest and creamiest Baileys mascarpone and cream cheese filling with an Oreo Crust. The buttery Oreo cookies base complement perfectly with velvety taste of Baileys. And the best thing is – this baked cheesecake doesn’t require a water bath and is super easy to make!

Baked Bailyes Cheesecake with Oreo Base

Baked Bailyes Cheesecake with Oreo Base

Baked Bailyes Cheesecake with Oreo Base6

Baked Bailyes Cheesecake with Oreo Base



I am always, ALWAYS, keen to add alcohol into my desserts to make them a little bit naughty and sexy to eat. Click on the links below to check them out:

– Guinness Double Chocolate Brownie 
– Milk Chocolate Banana Mousse Cake with Rum 
– Lemon Curd Limoncelle Eclair 
– Coffee liqueur Double Chocolate Hazelnut Muffin 
– Tiramisu Mille Crepe Cake

Baileys is one of my favourite liqueur (to kill my sweet cravings at night) and it goes perfectly with a cheesecake. You might want to check out my Baileys Hazelnut Dark Chocolate Mousse Cup for a party dessert idea.

Baked Bailyes Cheesecake with Oreo Base2

Baked Bailyes Cheesecake with Oreo Base7

Baked Bailyes Cheesecake with Oreo Base

Tips of making the perfect baked cheesecake!

To perfect a baked cheesecake, there’re a couple things to take note of:

  1. Bake at LOWER temperature for a LONGER period of time – baking cheesecake at a low temperature is crucial to cooking the filling steadily and evenly, which achieves the creamy and smooth texture. Last thing that we want is to overcook the filling or to burn the top.  I baked my cheesecake at 140C for 90 mins  and I think it is a good setting that cooks the cheesecake nicely and still achieve that golden colour top crust.
  2. Cream the cheese and sugar well. To make your cheesecake smooth and creamy, you don’t want to have cream cheese lumps or undissolved sugar in the batter. Therefore, do take the time to beat the cheese and sugar on medium high speed (while scraping the side of the mixing bowl once in a while) to attain a pale, fluffy cheese sugar mixture before adding the eggs.
  3. Do NOT over-aerate the eggs when mixing. One big difference between a chilled cheesecake  and a baked cheesecake, is that while gelatine usually is the setting agent, there’re eggs in a baked cheesecake to set. But make sure that you only gently fold in the eggs in the cheesecake with a spatula (not a whisk), because you don’t want to over-aerate the eggs or the cheesecake will expand too much during baking.
  4. Cool the baked cheesecake slowly after baked. When it comes to baked cheesecake, we are all so scared that the cheesecake is going to crack during the cool down process. But don’t worry! To avoid the cheesecake from cracking, you simply have to avoid sudden temperature change and cool the cake gradually. I usually would turn off the oven and leave the cake inside the oven to cool down for 30 mins, before taking it out to room temperature for another 30 mins, before putting it in the fridge.

Baked Bailyes Cheesecake with Oreo Base4



Ingredients:

For the cheesecake

  • 500g cream cheese
  • 250g mascarpone cheese
  • 250g caster sugar
  • 1/2 tsp salt
  • 2 tbsp baileys
  • 1 tsp vanilla bean paste
  • 3 whole eggs
  • 1 egg yolk
  • 360ml sour cream

Oreo Cookie Base

  • 250g crushed Oreo (after filling removed)
  • 100g melted unsalted butter

Instructions :

  1. Put a parchment paper on a baking tray. Put a 8inch cake ring on the baking tray and set aside to use.
  2. Take out the fillings from the Oreo cookies with a butter knife (you can keep the filling for other uses), and process the cookies in a food process into fine crumbs.
  3. Melt butter in the microwave (carefully, butter explores very quickly if left unattended).
  4. Mix the butter and the Oreo crumbs well. Press it inside the cake ring as the cake base with the back of a spoon until even and flat. Put in the fridge to set.
  5. Preheat Oven to 140C
  6. Using an electrical mixer, beat cream cheese, mascarpone cheese, salt, and sugar with a paddle attachment on medium high speed (while scraping the side of the bowl occasionally) for around 5-8 mins until smooth and fluffy.
  7. Add in baileys and vanilla bean paste and beat for 30 seconds.
  8. Put the eggs and egg yolk in a bowl, use a whisk to lightly break them down. Then pour it over the cheese mixture, fold the eggs in with a spatula until incorporated.
  9. Fold in the sour cream with a spatula until incorporated.
  10. Pour the batter into the prepared cake ring and bake at 140C for approximately 90mins. Time may vary depending on your oven and other factors. A baked cheesecake is ready when the side is puffed up and turned golden brown, while the centre would slightly jiggle when you shake the baking tray. When it is ready, turn off the oven, open the oven door for 15 seconds, then close the door and leave the cake inside the oven for 30 mins. Take it out from the oven and let cool in room temperature for another 30 mins. Keep it in the fridge for at least 3 hour s for it to fully set. Enjoy!
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Yuen Yeung – Hong Kong Style Milk Tea & Coffee Panna Cotta with Flourless Chocolate Cake and Feuilletine

This stunning Hong Kong-inspired Milk Tea and Coffee Panna Cotta with Flourless Chocolate Cake is a winner – smooth and creamy in every bite as it harmoniously combines the flavours of coffee and milk tea!   

Yuen Yeung - Milk Tea Coffee Panna Cotta with Flourless Chocolate Cake3

 

The inspiration of this dessert comes from the famous, humble Yuen Yeung well beloved by all Hong Kongers. Yuen Yeung (in Cantonese pronunciation), commonly known as Kopi Cham in Malaysia, is a popular beverage in Hong Kong’s cha chaan teng. Mixing strong coffee and Hong Kong style milk tea in the right ratio, you get a sweet and creamy drink that’s perfect served either hot or cold.

I transformed the concept into a two-layer panna cotta with the addition of flourless chocolate cake and some golden feuilletine. I always like the idea of making panna cotta in a wine glass, well, maybe because to me the shine of the glass automatically elevates the look of the final result.  Am I right? 

Yuen Yeung - Milk Tea Coffee Panna Cotta with Flourless Chocolate Cake

Just a little update of my recent life – I’ve been working hard for my placement and my body apparently wasn’t used to the high physical demand from work and it crashed… So here I am, snuggling up in blanket resting, while writing this post after much delay.

 

Yuen Yeung - Milk Tea Coffee Panna Cotta with Flourless Chocolate Cake2

My friend mentioned the word “adulting” when we chatted a few days ago, and the word just hits me. I guess “adulting” is something that can only be understood when experienced yourself. After I got my full time job, my life has been so preoccupied that my days seem to be set on repeat. Workplace is so much different from school – at school, when you screw up, it is all expected and there’ll be teachers to correct you and show you the right ways to do things; but in workplace, you got more responsibility on your shoulders and when you screw up, you screw up. It makes me feel the need to pay more attention to details while multitasking in the kitchen. Well.. at the end of the day, one thing that doesn’t change is that pastry fuels me.

P.S And you might have noticed that the styling of this series of pictures is different from the rest. It is all thanks to my newly bought “photography box” with its own LED lights. It is an immense help to me with my busy schedule, in the sense that I no longer have to solely rely on the sunlight as my light source for my photoshoot! But obviously I still need to learn more about how to use it properly. I hope you will enjoy the recipe!

Ingredients:

Milk Tea Jelly

  • 20g caster sugar
  • 250g water
  • 5 black tea bags
  • 250g evaporated milk
  • 2 tsp gelatin
  • 50g cold water

Coffee Panna Cotta

  • 50g brown sugar
  • 3 tbsp instant coffee powder
  • 300g cream
  • 100g full-cream milk
  • 2 tsp gelatin
  • 50 g cold water

Flourless Chocolate Cake

  • 125g unsalted butter
  • 150g dark chocolate
  • 60g brown sugar
  • 80g egg yolks
  • 80g caster sugar
  • 120g egg white
  • 140g almond meal

Notes:

  1. I created the layer effect by positioning the glass on a circular cutter in a way that the glass tilts. Therefore, before you start doing anything, make sure you have the right glass and a cutter that serves the purpose.
  2. The bottom layer has to set completely (which takes about 4 hours) before the second layer is poured in. So you need to plan ahead.

Directions:

Milk Tea Jelly

  1. Bloom the gelatin with cold water.
  2. Put caster sugar and water in a saucepan and bring it to a light boil. Turn the heat off. Put in the bloomed gelatin and mix with a whisk until completely dissolved.
  3. Put the tea bag into the water-gelatin mixture, and let the tea infuse for 20-30 mins. After the infusion, squeeze out all the liquid inside the tea bag before throwing them away.
  4. Add evaporated milk and mix gently.
  5. Pour the mixture into the glasses, and put the glass onto a circular cutter, and tilt it to an angle that you want. Keep in fridge to set for around 4 hours. (you can prepare the flourless chocolate cake meanwhile)

Coffee Panna Cotta

  1. Bloom the gelatin with cold water
  2. Put brown sugar, coffee powder, cream in a saucepan and bring it to a light boil. Turn the heat off. Put in the bloomed gelatin and mix with a whisk until completely dissolved.
  3. Add in the milk and mix gently. 
  4. When the milk tea jelly is set. Remove the cutter and pour the mixture into the glass. Keep in fridge to set for another 4 hours.

Flourless Chocolate Cake

Note: as we are just using pieces of this chocolate cake as the topping, you can use whatever cake mould you want to suit your purposes. I used a 23cm square cake tin.

  1. Grease and line your cake tin. Set aisde. Preheat oven to 160C.
  2. Using a double boiler, melt butter. Add dark chocolate and whisk until completely melted. Remove from heat.
  3. Add in brown sugar and egg yolks. Whisk until incorporated. Set aside.
  4. Make meringue (soft peak) with egg whites and caster sugar.
  5. Fold ⅓ of the meringue into the chocolate mixture and combine well.
  6. Fold in the almond meal.
  7. Fold in the remaining ⅔ meringue into the mixture and combine well.
  8. Pour into the prepared cake tin. Bake at 160C for 45-50mins, or until a skewered inserted into the centre of the cake comes out clean.

Assembly:

  1. Take out some pieces from the flourless chocolate cakes with your hand and carefully put on top of the panna cotta. If desired, put some Feuilletine coated with gold lustre powder like I did.
  2. Enjoy the dessert cold.

 

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Golden Cube – Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating

This indulgent Golden Cube is a dream come true (edible tho)- it has a nutty pistachio bavarois mousse, tangy sweet passionfruit jelly, and fluffy sponge, all covered with a layer of smooth milk chocolate coating dusted with gold powder. 

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating3

After my school has officially finished, I recently went back home to relax and recharge myself before the commencement of my industry placement. I didn’t really bake much back home due to limited resources so I was so ready to storm the kitchen as soon as I am back in Sydney! In case you’re wondering, I will be working full-time for six months at Baked by Keiran, an Artisan Bakery/Patisserie in Dulwich Hill, Sydney. I have been working there part time for over a month now and I simply enjoy every moment of it despite the early hours. I guess getting up earlier than everyone else is just an inevitable part of being a pastry chef, right? Anyway, working there substantially equips me with knowledge about French patisserie as they make almost everything from scratch, which I absolutely respect. 

 

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating2

Back to the dessert itself, pistachio is my second favourite flavour (right behind mint chocolate) because of its unique exotic, nutty, sweet taste. To be honest, I don’t even know how to describe the taste of pistachio to do it justice. I personally think that the combination of pistachio and milk chocolate works well, because the creamy and milky note of milk chocolate complements the delicate flavour of pistachio. And the acidity of passionfruit jelly insert perfectly balances out the sweetness of other elements.

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating4

Pistachio Petit Gateaux with Passionfruit Jelly and Milk Chocolate Coating5

Making this kind of dessert, like many other instances in the pastry world indeed, requires a lot of patience because it requires a lot of chilling time for things to set properly in the freezer. Sometimes you simply can’t rush things to go quicker because you will risk ruining everything. Make sure you plan everything ahead so that you will have enough time to finish the product. When I made this, I also tried to multitask by making another dessert at once so I don’t get bored with the waiting time. Hope you enjoy the recipe. Cheers! 

The specific tools that I used for this recipe include:

  1. 15cm cake ring 
  2. 4cm circular cutter 
  3. 4cm half sphere silicone mould
  4. 5cm cube silicone mould 
  5. Toothpick 

Ingredients:

Sponge
  • 4 egg yolks
  • 45ml full-cream milk
  • 40g melted butter 
  • 4 egg white
  • 100g sugar 
  • 110g cake flour, sifted 
  • 1/2 tsp baking powder 
Passionfruit Jelly
  • 170g passionfruit pulp
  • 100ml warm water 
  • 4 tsp gelatine powder 
  • 100ml cold water (for blooming the gelatine powder)
Pistachio Bavarois
  • 100g egg yolk
  • 80g caster sugar 
  • 240ml milk
  • 240ml cream
  • 1 tsp vanilla extract
  • 100g pistachio paste 
  • 2 tsp gelatine powder 
  • 50ml cold water (for blooming the gelatine powder)
  • 400 pure cream, semi-whipped 
Milk Chocolate Pistachio Coating 
  • 400g milk chocolate
  • 80g vegetable oil (I used canola oil) 
  • 80g shelled pistachio, coarsely chopped 

Instructions:

Sponge
  1. Grease and line a 15-cm cake ring and set aside.
  2. Preheat oven to 175C.
  3. In a mixing bowl, combine egg yolks, milk and melted butter with a whisk.
  4. Prepare sifted cake flour and baking powder in another bowl and set aside.
  5. Using an electric mixer with a whisk attachment, whisk egg white on medium speed until foamy, then turn to high speed while slowly adding sugar. Continue whisking until the meringue reaches stiff peak.
  6. With a spatula, gently fold in the prepared cake flour and baking powder into the meringue. Try to retain as much air as you can while folding.
  7. Take out a little bit of meringue mixture and mix it with the egg yolk-butter mixture that you prepared earlier. Then fold it back to the whole meringue mixture. Gently mix with a spatula until everything is combined.
  8. Pour the cake batter into the prepared cake mould. Bake at 175C for 35-40 mins, or until stick inserted into centre comes out clean.
  9. Leave it in room temperature for 10 mins before handling. Take the cake from the cake mould and let cool completely. Using a serrated knife, cut the cake into 1-cm slices and put in freezer for 15 mins to firm up. You will need to use the slices from the middle part because they are softer and don’t have the skin.
  10. Using a 4-cm circular cutter, cut out 10 sponge circles from the cake slices for assembly.
Passionfruit Jelly
  1. Prepare a 4cm half-sphere silicone mould and set aside.
  2. Bloom gelatine powder with water and set aside.
  3. In a saucepan, bring passionfruit pulp and warm water to boil. Remove from heat and let cool for 5 mins.
  4. Stir in the bloomed gelatine and stir with a whisk until fully melted.
  5. Pour the jelly mixture to the silicone mould carefully.
  6. Put in freezer for 2-3 hours until completely set before unmoulding.
Pistachio Bavarois
  1. Bloom gelatine powder with water and set aside.
  2. In a saucepan, bring milk and cream to boil.
  3. While the milk and cream are heating up, whisk together egg yolk and sugar in a mixing bowl.
  4. As soon as the milk and cream are boiling, slowly pour them over the egg-sugar mixture while whisking it continuously.
  5. Pour the whole mixture to the saucepan and cook it like an anglaise on low heat while continuously stirring with a spatula (remember to scrap the bottom of the pan to prevent any sticking & burning).
  6. Once the mixture reaches 85C, remove from heat and strain it to another bowl to prevent further cooking.
  7. Stir in pistachio paste and vanilla with a whisk until fully incorporated.
  8. While the mixture is still hot, stir in the bloomed gelatine and mix until fully melted. Let cool.
  9. While the mixture is cooling, semi-whip the cream.
  10. Gently fold in the semi-whipped cream when the mixture is cooled to 40C.
Milk Chocolate Coating
  1. Using a double boiler or microwave, melt the milk chocolate. (If you’re using a microwave, please check every 15 secs and stir to avoid burning the chocolate)
  2. Whisk in vegetable oil until fully emulsified. You can use a stick blender for better emulsion.
  3. Add the chopped pistachio and mix.
  4. Transfer it to a rather narrow container that is deep enough to dip the bavarois in later on. Cover with cling wrap and set aside in room temperature until ready to use.
Assembly

Note: Mind that because I used a cube silicone mould, I could do it in the normal order instead of the upside down way because it wouldn’t affect the result. However, if you desire to use a different silicone mould, you may have to do it the upside down way. 

  1. Put the sponge circle in the centre of the silicone mould. 
  2. Then, put the passionfruit jelly on top of the sponge. Carefully pour in the pistachio bavarois into the mould until full. Remove any excess mousse with a small palette knife. Keep in the freezer for 6-8 hours or preferably overnight before unmoulding. 
  3. After all bavarois is unmoulded, place two toothpicks at either end of the bavarois and dip it in the milk chocolate coating until evenly coated. Gently place the bavarois to a cooling rack to allow the excess coating to drip off. Remove the toothpicks very carefully by twisting them. Store in fridge for 10-15 mins until the chocolate coating is set. Before serving, garnish with gold lustre powder. 
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Banana Salted Caramel Mascarpone Parfait




This banana salted caramel mascarpone parfait is everything you’re looking for as a party dessert or romantic dessert for two – it has its own visual impact while pleasing your palate to the last bit. It is intricately layered with light mascarpone cream, banana slices, biscuit crumbs, salted caramel, and topped with salted caramel cream and cocoa powder.




Banana_salted_caramel_mascarpone_parfait

Banana_salted_caramel_mascarpone_parfait5Banana_salted_caramel_mascarpone_parfait6

The idea of making this parfait came up more than a month ago, but I was hesitant to make it because I didn’t have (and didn’t want to spend extra money to buy) the glasses that I thought were the best fit for the parfait. Students’ problems. However, for some reasons, I gave in as the urge of making this dessert became irresistbably strong when I was making tiramisu at work. As you can see, the plastic containers that I decided to use surprisingly looked good in the end!

Banana_salted_caramel_mascarpone_parfait3

This mascarpone cream is essentially the cream used for tiramisu – it’s light and airy using just the simplest ingredients for baking. The recipe for the mascarpone cream is not sweet at all so it’s preferable to use riped bananas and, of course, you can go a little bit crazy with the salted caramel drizzles! To me, the key to a heart-winning parfait is having different layers and textures that well complement each other. For this reason, I added biscuit crumbs in the middle layer as the needed crunch among the smooth. Also, just to accentuate the flavours of salted caramel, I mixed it with the remaining mascarpone cream and pipe little cute blobs dusted with cocoa powder on top as the finishing touch. A small reminder: as the cocoa powder absorbs moisture very quickly after dusting, you should only dust it right before serving.

 

Banana_salted_caramel_mascarpone_parfait4

Ingredients:

  • 50g  salted caramel* (to mix with cream)
  • 80g salted caramel (to drizzle)
  • 2 bananas, thinly sliced
  • cocoa powder for dusting
  • 70g biscuit, crushed
    * I used the Homemade Salted Caramel recipe by Sally’s Baking Addiction for this parfait.

Mascarpone cream

  • 350 mascarpone cheese
  • 250g pure cream (semi-whipped)
  • Sabayon:
    • 2 whole eggs
    • 2 egg yolks
    • 100g caster sugar  
  • Meringue:
    • 2 egg white
    • 35g caster sugar

 

Instructions:

  1. Semi-whip cream and keep it in fridge until ready to use.
  2. Make meringue by whipping egg white and caster sugar until stiff peak. Set aside until ready to use.
  3. While the meringue is whipping. Put and whisk well egg yolks, whole eggs and sugar in bowl. Heat the mixture over bain marie while stirring occasionally to 65C. Beat the mixture with an electric mixer on high speed to make sabayon (it’s also called the ribbon stage when the egg mixture becomes pale yellow and thick).
  4. Turn to low speed, add mascarpone cheese to sabayon and mix until incorporated.
  5. Using a spatula, gently fold in the meringue in 2 times until just incorporated. Then, gently fold in the whipped cream just until the mixture becomes homogeneous.
  6. Reserve 200g of cream in the mixing bowl, transfer the remaining mixture to a piping bag topped with a round nozzle.
  7. Add 50g salted caramel to the mixing bowl, mix with the reserved cream on medium cream until well mixed. Set aside.  

Assemble:

  1. Pipe a layer of mascarpone cream into each mould.
  2. Sprinkle biscuit crumbs.
  3. Arrange a layer of banana slices.
  4. Generously drizzle salted caramel.
  5. Pipe another layer of mascarpone cream until it fllls up the mould.
  6. Smoothen the surface with a palette knife.
  7. Squeeze out any remaining cream from the piping bag, and transfer the salted caramel mascarpone cream into the same piping bag. Pipe cream on top.  
  8. Dust with cocoa powder.

Yum




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