How to make
First, prepare the crunchy decoration for the cream by crushing the biscuits with a blender or rolling pin until they turn into fine crumbs.
Place them in a bowl and mix with the melted butter, setting aside 12-13 grams of it, which we will use later for another purpose. Drop the drops of essence and mix well.
We prepare a tray covered with baking paper and turn on the oven to heat up to 390°F (200°C).
Place a small round ring on the paper and put a spoonful of the crunchy mixture. Press with your fingers or a handy utensil until it is leveled out and compact (make sure to make a thickness of a little more than 0.2″ (0.5 cm), because biscuits that are too thin will break later).
Pull out the ring and continue like this until you run out of mixture and have well-shaped banana flavored biscuits. Place them in the heated oven for 2-3 minutes and immediately take out so that they do not lose their shape. Our goal is for them to become slightly golden and crunchy. Let them cool down.
Start with the cream by mashing two of the bananas with a fork. Even if small pieces remain, it is not a problem, because then we would get a more interesting texture. Sprinkle with lemon juice, which will not only act to neutralize the oxidation of the bananas, but will also add a flavor that will perfectly match our dessert.
Add the mascarpone and powdered sugar and beat well. Taste and if you prefer add more sugar for more sweetness.
Put the butter and granulated sugar in a pan heated over moderate heat. Cut the third banana into circles and as soon as the sugar and butter melt, briefly caramelize the pieces.
In suitable cups or bowls, put biscuits on the bottom, pipe out the cream on top and garnish with more biscuits and caramelized bananas.
Note: I haven't tried leave the cream sit for a while, as we usually eat it right away. But I would advise, if you are not going to serve it immediately, not to put the biscuits on top, so that they do not moisten, soften and lose their effect. It is best to decorate it immediately before serving.
