This lavish, sticky delight comes with a side of South American vivacity.
Recipe by Arturo Melendez, head chef at Chicha.
Prep Time and Cook Time
1 hour, 30 minutes
• Ripe bananas (5)
• Lime (1)
• Butter (50g)
• Brown sugar (1/2 cup)
• Granulated sugar (1/2 cup)
• Biscotti biscuits (9)
• Plain flour (1 cup)
• Sea salt (1/3 tsp)
• Large eggs (4)
• Vanilla extract (1/2 tsp)
• Cream of tartar (1 pinch)
• Pisco liquor (57g)
• Algarrobina syrup (1/2 cup)
• Icing sugar (1 cup)
• Peel and slice bananas. Toss them in a small bowl with lime juice and set aside.
• Heat a pan over low heat. Melt the butter then add banana. Stir and add brown sugar.
• Pour in Pisco and flambé. Cook for two minutes, remove from heat and leave to cool.
Make the custard
• In a pan, combine sugar, flour and salt. Separate egg yolks and whisk them into batter, reserving the whites.
• Divide banana slices into two parts. Mash one of them and combine with batter.
Heat the custard
• Set pan on medium-low heat and cook custard, stirring for five to 10 minutes until it reaches about 80°C. The mixture will begin to thicken and bubble around the edges. Remove from heat and whisk in vanilla extract.
Layer the ingredients
• Line an oven-safe, 1.5-quart glass mixing bowl with baking paper. Cover bottom with biscotti.
• Spread half of the custard onto biscuits, followed by a layer of remaining banana slices and algarrobina syrup.
• Add another layer of custard and banana slices.
Bake the pudding
• Whisk egg whites and cream of tartar in cake mixer on medium speed until soft peaks form. Gradually add icing sugar and continue whisking until it forms stiff peaks. Spoon meringue over warm pudding, making sure to cover edges.
• Bake meringue at 160°C for eight to 10 minutes until evenly browned. Cool for 15 minutes before serving.
• Remove pudding from bowl. Cut into slices.
• Drizzle algarrobina syrup and sprinkle with cinnamon powder to finish.