Shortbread

 

  1. Mix the salted butter (at room temperature), icing sugar and ground almonds with a spatula. When the mixture is smooth and homogeneous, add the egg yolks and flour.
  2. Carefully mix well to ,incorporate the all the ingredients.
  3. Prepare ,a baking sheet covered with wax paper or Silpat.
  4. Preheat the oven to 150°C / 300°F.
  5. Roll out the dough roughly and quite thick on the baking sheet, then bake in the oven for 15 mins.
  6. Remove once golden brown and cool.
  7. When the shortbread is cold, crumble it to  a powder using a rolling pin.
  8. Mix 150g of this shortbread powder with 80g of melted unsalted butter.
  9. Set aside.

 

Light Amaretto cream

 

  1. Combine the very cold cream, mascarpone, sugar, amaretto, vanilla, and add the previously softened gelatine in cold water.
  2. Beat into a thick Chantilly whipped cream.
  3. Put in the refrigerator to cool.

 

Dulcey Chocolate Ganache

 

  1. Proceed with the making of a classic ganache: boil the cream with the inverted sugar (or glucose) and gradually add the
  2. Dulcey chocolate to melt.
  3. Blend until perfectly smooth and even.

 

Assembly

 

  1. Use a 22cm diameter round pan with a removable bottom.
  2. Use the back of a spoon to spread the crumbled shortbread butter.
  3. Chill in the freezer for 20 minutes.
  4. Pour a 1/2 cm layer of ganache over the shortbread crust. Chill in the freezer for 15 minutes.
  5. Cut the bananas into thin slices and evenly layer them over the ganache.
  6. Chill in the freezer for 10 minutes.
  7. Push the removable bottom of the pie pan up to release it from the sides of the pan.
  8. Use a spatula to spread the thickened amaretto mousse on top of the cake into a dome like shape.
  9. Dust the top with cocoa powder using a fine sieve.
  10. Optional: sprinkle with silver or gold leaf.