For the banana tartlets, preheat the oven to 120 degrees Celsius. Separate eggs, beat egg whites to snow. Beat eggs, powdered sugar, vanilla sugar and water one after the other until very foamy.
Carefully fold in the snow, hazelnuts and flour. Spread batter on a baking sheet lined with baking paper and bake for about 25 – 30 minutes.
Turn the cake out onto a large board and carefully peel off baking paper. Let cool slightly and cut out circles to fit the jar.
Warm the jam and spread it on the prepared circles. Place the coated circles in the glasses. Mix the QimiQ Vanilla and Mascarpone with the powdered sugar until smooth.
Whip the whipped cream with the cream stiffener until stiff and fold in carefully. Cut the bananas into slices. Spread some of the cream on the cake circles, top with banana slices and spread cream again.
Chill for approx. 2 – 3 hours. For the glaze, bring the whipped cream to the boil, remove from the heat and carefully stir or dissolve the dark chocolate coating in it. Use a spoon to spread the glaze over the cream.
Immediately spread hazelnut brittle and Casali banana flavored crispies on top. Chill until the icing is firm, then add the decorative writing and chill again.
Preparation Tip:
Covering with glaze makes the banana tarts last a few days.
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