Tropical banana surprise

In the creative kitchen in our school we were challenged to make a dessert with Our own home made Italian cookies and some kind of fruit. We got bananas to work with. Our dessert had to showcase this fruit is a creative way and had to appeal to kids. So immediately the combination with coconut and chocolate came to mind. A layered sweet treat in a beautiful tall glass was our result. Incorporating the banana in several layers of the triffle and also using the coconut in multiple ways we came up with quite a decadent, tropical result. Creamy, smooth layers of banana, coconut cream mixed with luscious layers of Greek yogurt with a touch of maple syrup and lemon zest and airy, crunchy cookie textures from the sponge fingers. The dessert was topped with a salted ganache chocolate layer and some extra cookies as decoration.

Making this recipe somewhat shorter I will not discuss how to make the sponge fingers, they can be bought in the store as well. (Although your own cookies will taste way better, just use the basic recipe) prepared all the layers separately for your mise en place. Mix the Greek yogurt with the honey and lemon, set in the fridge to chill. Prepare the banana mousse by whipping up the coconut cream and gently mix this with a pureed banana, some lemon juice and a splash of syrup. Heat the chocolate and fold the milk gently through the chocolate. Take the bowl from the heat and add a pinch of chocolate. Keep stirring the ganache so it cools somewhat faster. Slice the remaining banana in chunks and toast the grated coconut until you start to smell the delicious aroma. Now all the components are done you can assemble the triffle any way you like. Alternate between layers of cream and cookie and end with the chocolate and your garnish. Easy to prepare in advance and super yummy.