For the banana tiramisu, soak the gelatin sheets in cold water. Adjust the egg biscuits to the shape (size). Beat the eggs over steam until foamy, then add the powdered sugar and vanilla sugar and continue to beat. Squeeze the gelatin sheets and heat them with water in a saucepan, thereby dissolving them. Then stir them into the mixture and let it cool. Meanwhile, you can line the ramekins with foil to make it easier to get out later.Whip 250 ml of whipped cream until stiff. Now stir the mascarino and the whipped cream into the mixture. Now comes the well-known step of the Tiramisu: In the lowest place always come the sponge cake with the sugar side to the bottom! (It is not a “must”, but I like to dip the biscuits in milk beforehand, so that they become soft, because I don’t like tiramisu with rum or coffee). Now keep making layers: Sponge cake – mass – bananas – mass – sponge cake – mass – bananas – mass – etc. Put the filled ramekins in the fridge for about 2 hours.
Finally, prepare the chocolate layer. Depending on your preference, heat the rest of the whipped cream with chocolate in a saucepan (or in a water bath) and let it melt. Decorate the plates with the chocolate sauce and place the banana tiramisu on top. If there is too much whipped cream left over, you can come up with something else with the decoration. Have fun!!,)