6 ripe bananas, sliced lengthwise
Baba-de-moja cream
12 egg yolks strained fine
1 cup (challah) of water
12 tablespoons sugar
1 tablespoon margarine
Meringue
6 egg whites
2 tablespoons sugar
6 ripe bananas, sliced lengthwise
Baba-de-moja cream
12 egg yolks strained fine
1 cup (challah) of water
12 tablespoons sugar
1 tablespoon margarine
Meringue
6 egg whites
2 tablespoons sugar
Peel and slice the bananas lengthwise
Heat the margarine in a frying pan, cooking the banana slices on both sides. Reserve
Baba-de-moja cream: In a saucepan, combine egg yolks, water, and sugar
Cook over low heat, stirring constantly until thickened
Remove from heat and mix in the margarine. Reserve
Meringue: Beat the egg whites in a blender until snowy white
Continue beating and gradually add sugar to stiff peaks
In a refrigerator, distribute the banana slices, cover with the Baba-de-moja cream, and top with the meringue
Bake in a preheated oven at 220°C until the meringue is golden brown
Decorate with lime zest.
