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Banana and white chocolate tortes

Andrew Nutter from Great Food Live
These fabulously creamy gluten-free tortes from Andrew Nutter are served with dark chocolate sauce and sugared hazelnuts

Banana and white chocolate tortes

Method

1. To make the bases; place the biscuits, butter and hazelnuts in a food processor and process until blended.

2. Line the bases of 6 x 2cm diameter metal rings, with the crumb mixture, pressing it down well.

3. To make the fillings; mix together the mascarpone and sugar.

4. Stir half the mixture into the melted white chocolate, mixing well.

5. Gently fold in the remaining mixture with the whipped cream, mashed bananas and lemon juice.

6. Spoon the filling on top of the chilled bases and level flat with a spatula. Chill in the fridge for 2 hours until the filling has set.

7. Slice the bananas into 1cm thick slices.

8. Dip half the banana slices in the melted dark chocolate and the rest in the melted white chocolate. Place the slices on a cold tray and chill until set and firm. Transfer to the freezer.

9. To serve; unmould the tortes onto a serving plate. Decorate with the frozen banana slices, chocolate sauce, sugared hazelnuts, mint sprigs and berries.