Ingredients

• 10 pancakes
• 4 bananas
• lemon juice
• whipped cream

Toffee cream

• 250 g mascarpone
• 400 g dulce de leche

Blackcurrant sauce*

• 200 g frozen blackcurrants
• 1 tablespoon sugar
• 1 teaspoon potato starch

Preparation

1. Fry the pancakes. Prepare the toffee cream: place mascarpone in a bowl, add dulce de leche and beat for about 2 minutes into a smooth cream.
2. Peel bananas, slice and sprinkle with lemon juice.
3. Prepare the blackcurrant sauce: place frozen blackcurrants in a pot and heat to defrost, stirring occasionally, for about 5 minutes. Pour 2 tablespoons of water and mix. Then add potato starch and continue heating for a while until the sauce thickens.
4. Arrange banana slices in one row on the pancakes, spread with toffee cream, roll into tubes, decorate with whipped cream and pour with blackcurrant sauce.