Bananas in Raspberry Cream

Serves 8

8 ripe bananas
3 Tablespoons (40 g) fresh lemon juice
1-1/2 cup (350 ml) raspberry sauce
2 cups (475 ml) heavy cream, chilled
1 Tablespoon (14 g) confectioners’ sugar
1 Tablespoon (14 g) pure vanilla extract
3 Tablespoons (40 g) sliced almonds, toasted
Marzipan holly leaves (optional)

Cut the bananas into 1/4-inch-thick rounds. Place them in a large bowl and toss with lemon juice so they don’t turn brown.

Whip the heavy cream with an electric mixer until it holds stiff peaks. Place 1 cup of whipped cream in a bowl and set aside. Fold 1 cup of the raspberry sauce into the remaining whipped cream, being careful not to deflate the cream.

Set aside 16 banana slices. Arrange a third of the remaining banana slices in a serving bowl or compote dish approximately 8 inches in diameter and 6 to 7 inches deep.

Spread one-third of the raspberry mixture over the bananas. Repeat twice more with the remaining bananas and raspberry cream, so that you have 3 layers of each. Smooth the top with a small offset spatula.

Gently fold the confectioners’ sugar and vanilla extract into the reserved cup of whipped cream. Spoon the sweetened whipped cream into a pastry bag fitted with a #6 rosette nozzle, pipe 16 rosettes of cream around the edge of the dish. Place a banana slice upright in each of the rosettes. Pour the remaining 1/2 cup (100 g) of raspberry sauce into the center of the dish so that it covers all the raspberry cream. Sprinkle the sauce with toasted almonds and garnish with marzipan.