Banana split
Store excess chocolate sauce in a squeezy bottle or plastic container and keep in the fridge. Warm in the microwave or in a saucepan of simmering water when you next want to indulge.
Ingredients
6 eggs
300g caster sugar
1kg vanilla yoghurt
2 egg whites
4 bananas
150g dark chocolate buttons
150ml cream
50ml water
4 tbsp granulated nuts
Method
Whisk whole eggs and 150grams caster sugar in an electric mixer until light and fluffy. Fold eggs through yoghurt in three batches.
Whisk egg whites with 50grams caster sugar until soft peaks form, then fold through yoghurt. Churn and place in thefreezer.
In a small saucepan, bring water to the boil with the remaining 50grams of sugar. Pour sugar syrup over chocolate and stir to melt chocolate. Stir through cream.
Cut bananas in half lengthways, scoop on frozen yoghurt, drizzle with chocolate sauce and top with nuts.
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