Ingredients

8 servings

For the caramel cream
150g caster sugar
30g plant-based margarine
100ml soy cream
150ml soy milk
5ml vanila extract
10g cornstarch

For the biscuit base
140g speculoos biscuits
20g plant-based margarine

Other ingredients
2 small ripe bananas
300ml whipping cream
Cocoa powder

Method

Caramel sauce

1. In a saucepan, melt the sugar over low heat without stirring.
2. If the sugar becomes too dark, turn off the heat to let it melt slowly without burning.
3. Once the sugar is fully melted and forms a smooth caramel, add the margarine while keeping the heat low and whisk to combine.
4. The caramel will thicken. Pour in the preheated soy cream and whisk continuously to avoid lumps.
5. Cook for a few more minutes over medium heat, then pour the mixture into a small dish to cool.
6. In another saucepan, mix the soy milk with the vanilla and cornstarch. Heat over medium heat to create a cream.
7. Combine this cream with the caramel, whisk well, cover with plastic wrap (touching the surface), and chill until ready to assemble the dessert.

Biscuit base

1. Crush the biscuits into a powder using a blender, for example.
2. In a bowl, mix the crushed biscuits with the margarine using your hands.
3. On a board lined with parchment paper, use a Yule log mold and remove the top part that will shape the base.
4. Flip it onto the parchment paper so the larger side faces you.
5. Firmly press the biscuit mixture inside to form the base and freeze to harden.
6. Once firm, unmould and trim 1 cm from the edges.

Assembly

1. In a silicone Yule log mould, place the decorative mat (diamond pattern) inside.
2. Whip 150 ml of cream until stiff and fill half of the mold, spreading the cream up the sides.
3. Add one banana, sliced into rounds, and cover with caramel cream.
4. Whip the remaining cream and add it on top, leaving a 3 cm border.
5. Add the second banana, also sliced, then cover with a thin layer of caramel cream and finish with the remaining whipped cream.
6. Gently press the biscuit base on top to integrate it with the cream. Cover with plastic wrap and freeze for 4 to 5 hours.
7. Unmould onto a serving plate, smooth the sides, and dust with cocoa powder before serving.

Note: The cream is light and cannot handle temperature changes. If taken out of the freezer after 4 hours, it should be consumed quickly.