Why not mix the richness of mascarpone into a dessert we Southerners already treasure–and put it in a jar to boot? Don’t let the kitschiness fool you; this dessert is serious. The blended bananas and creamy mascarpone take on the texture of pudding, but the mixture has a richness you can’t get from a box.
Special equipment:
4 small (about 1 cup)
mason jars or teacups
1 cup mascarpone cheese
3 medium bananas (two mashed and one to slice)
1 teaspoon vanilla extract
⅛ teaspoon sea salt flakes
2 tablespoons powdered sugar
12 vanilla wafers, crumbled (about 1 cup)
Meringue (recipe follows)
Place the mascarpone cheese, the flesh of 2 mashed bananas, vanilla, salt, and powdered sugar into the work bowl of your food processor. Blend until completely smooth. Divide the crushed wafers among the jars, making sure they are spread evenly in order to cover the bottom of the jar. Divide the sliced banana among the jars, adding 4 slices per jar. Divide the mascarpone and banana mixture among the four jars. Leave about ½ inch of space at the top of the jar for the meringue.
Preheat your oven to 350 degrees F. Add the meringue to the top of each jar with a spoon. Pile it on to about 2 inches. Place the jars in the oven for 5 to 7 minutes or until the meringue is lightly browned. Place the warm jars in the fridge to cool for 15 minutes.
Makes 4 servings.
MERINGUE
2 large egg whites, chilled
⅛ teaspoon cream of tartar
1 tablespoon powdered sugar
1 teaspoon vanilla extract
Using your stand mixer or a medium metal bowl and a whisk, beat the cold egg whites and cream of tartar until the whites form soft peaks. This means that when you pull the whisk away from the beaten whites, the peak slowly flops over. Add the sugar and vanilla. Whisk to incorporate.
Makes about 1 ½ cups.