1. Line the baked sweet pastry cases with melted baker's chocolate.
2. Place three slices of banana in the base.
3. Cover the base and the bananas with RTU Caramel Sauce using a piping bag.
4. Place another three slices of banana on one side, on top of the caramel, then glaze with RTU Neutral Glaze.
5. Pipe whipped cream next to the glazed bananas and dust with cocoa powder.
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