Categories: May

Ingredients

• 70g unsalted butter, melted
• 3 tsp powdered gelatine
• 100g wholemeal biscuits, broken
• 1 vanilla pod, split
• 2 eggs, separated
• 75g caster sugar
• 225g mascarpone
• 300ml double cream, lightly whipped
• 2 bananas, sliced
• 50g toasted flaked almonds

Directions

1. Use a little melted butter to brush the base and sides of a 20cm springform cake tin. Line the base with baking paper. Dissolve the gelatine in 2 tablespoons of hot water. Set aside. Crush the biscuits in a food processor. Combine the rest of the butter with the crumbs and press into the base of the tin. Scrape the seeds out of the vanilla pod. Put the egg yolks, two-thirds of the sugar, mascarpone and vanilla seeds in an electric mixer and beat until pale. Add the gelatine and whipped cream.

2. Beat the egg white and rest of the sugar in a bowl until stiff peaks form, then fold into the cheese mixture. Spoon over the base, then refrigerate overnight.

3. Put banana slices on top of the cheesecake and serve drizzled with the sauce and sprinkled with almonds.

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