Wine ‘n Dine: Banana/mascarpone pie


Recently I had some leftover  mascarpone, condensed milk and some puff pastry which was really close to its expiring date… I really didn’t want to waste this stuff so what to do? Well, make a fabulous pie out of it I’d say 😛

Banana mascarpone pie

Ingredients for 8 persons:

1 piece of puff pastry, 1 can of condensed milk (3/4 will do), 100 grams of mascarpone, 2 bananas, 2,5 dl double cream, 3 tbsp caster sugar, 1 tbsp powder sugar, 2 tbsp lemon curd, chocolate grating

  • put the can of condensed milk in a pan of water and let it cook during one hour


  • leave it to cool in the can
  • bake the puff pastry for about 18 minutes in the oven (180°C) – make sure you put some baking paper underneath and above the puff pastry:DSC_7995
    • underneath so you can remove the baked pastry out of the baking tin easily
    • above so you can put something heavy on top to make sure the pastry doesn’t rise too much (I put a slightly smaller glass baking tin on top as you can see in the picture below)


  • when baked for 18 minutes, take the top baking tray/tin and the baking paper from the now baked puff pastry, dust the top of the puff pastry with the powder sugar and put back into the oven for about 5 minutes


  • leave the baked puff pastry to cool


  • whisk the double cream nearly completely stiff
  • mix the mascarpone with the sugar and mix this carefully under the cream


  • slice the bananas thinly
  • pour the cooked condensed milk on top of the puff pastry (I mixed a bit of grated chocolate in the condensed milk to give it a slightly chocolaty effect)


  • put the banana slices on top


  • warm the lemon curd in the microwave (for about 20-25 seconds on 700 watt)
  • brush the lemon curd on top of the banana slices


  • put the cream/mascarpone mixture on top of the banana
  • decorate with chocolate gratings and put it in the fridge for at least one hour


Bon appétit!

Love, Kathleen






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