INDULGENT RECIPES

MAKES 8 SPRING ROLLS: SERVES 4
Antonella Tiramisu Ganache and
Banana Spring Rolls
For the Tiramisu ganache:
125ml fresh cream
200g chocolate, chopped into small pieces
60ml Antonella Tiramisu Cream
For the spring rolls:
2 bananas
8 sheets of spring roll pastry
1 egg, beaten
Canola oil for deep-frying
Antonella Tiramisu ganache:
Boil the cream, remove from the heat, then add the chocolate and
Tiramisu liqueur and stir until chocolate has melted and the sauce is
smooth. Reserve half of the sauce to use as a dip for the spring rolls,
place the other half into the fridge to set.
Spring rolls:
Peel the bananas and cut them lengthways in half, and then across into
quarters. Position the spring roll pastry on a board in front of you so
that one of the corner points is at the top. Place a tablespoon of the
chilled ganache at the bottom point of the pastry then top with a piece
of banana. Brush the edges of the pastry with egg then begin to fold
your spring roll: Fold the bottom point of the pastry up to cover the
filling, then fold in the two side edges to the edge of the filling on either
side. Roll the filled edge all the way to the top edge to form a tight
spring roll. Heat oil to 160°C. Deep fry the spring rolls until golden.
Drain on kitchen paper, then serve with the reserved ganache as a dip.