Ingredients

Steps

• Whisk the cream cheese, crème fraîche, vanilla seeds, and 50ml of double cream in a bowl until combined.
• Mix the dulce de leche and salt in a small bowl and fold lightly into the cream mixture to create a marble effect.
• Heat sugar in a frying pan until it becomes a golden-brown liquid.
• Add the banana to the pan and coat it thoroughly in the caramel.
• Remove the banana, whisk in the butter and remaining 25ml of cream, then recoat the banana in the sauce.
• Crumble the biscuit onto a plate and top with the banana, caramel sauce, a scoop of cream, and grated chocolate.