Banana-misu sundae

Method

• step 1

  To make the ice cream put the milk powder in a small heatproof bowl. Bring 4 tbsp of the cream to a simmer in a small pan over a low heat. Pour the hot cream over the milk powder, whisking to combine with a mini sauce whisk. Stir in the condensed milk.

• step 2

  Whisk the remaining cream, mascarpone and vanilla in a bowl until it holds medium to stiff peaks. Pour the condensed milk mixture into the whipped cream and fold together using a spatula until no streaks of whipped cream remain. Scrape the mixture into a loaf pan and press a sheet of clingfilm onto the surface – this helps prevent ice from forming. Freeze overnight until solid. The ice cream can be made in advance and kept frozen for up to two weeks.

• step 3

  To assemble the sundaes, tip the coffee, rum and sugar into a shallow bowl, and stir to combine. Break the sponge fingers into thirds, then soak in the coffee mixture for a few seconds on each side. Divide the dulce de leche between four serving or dessert glasses, then top with the sponge fingers, a scoop each of the ice cream, the bananas and another drizzle of dulce de leche. Finish with a light dusting of cocoa powder and top each sundae with a cherry.