Banana Delice

Ingredients:
6 bananas, cut into bite size pieces
1 sponge cake, cut into mould size pieces
100 gms sugar
100 gms butter
100 gms bitter chocolate
30 gms cocoa butter
For almond cream:
400 gms each, pastry cream, marzipan and butter
Method:
Carmelise sugar with butter in a pan and add banana. keep aside. Melt chocolate in a double boiler and mix in cocoa butter to make chocolate glaze. Keep warm. Almond cream; Mix butter and marzipan till smooth. GEntly fold in pastry cream. Spread a layer of almond cream in a hemispherical mould and put banana. top with a spoonful of almond cream and cover with a layer of sponge cake . refrigerate for an hour, remove from mould, cover with chocolate glaze and refrigerate again to let it set. Serve with chocolate sauce.