Ingredients for 6 people
2 cups of flour
2 cups of milk, warmed
2 cups of chocolate hazelnut spread
2 cups of mascarpone
1/2 cup of powdered sugar
2 cups of heavy whipping cream
vanilla extract or vanilla bean
2 cups of white chocolate
Large mixing bowl
Mix the eggs and sugar and add the flour. Pour in the warm milk and mix to make a crepe batter. Cook 11 crepes.
Cut a 1-inch piece from each end of the bananas. Cut the middle part in half lengthwise. Spread chocolate-hazelnut spread over 10 pancakes and then roll 1 half banana slice with each crepe. Place the upside-down bowl in the center of the mixing bowl.
Arrange the banana-filled crepes around this bowl straight against the edge of the mixing bowl. Whip the mascarpone, powdered sugar, heavy whipping cream and vanilla together. Place half of the whipped cream in the bowl, add the remaining sliced bananas and cover with the remaining whipped cream. Add the last pancake on top. Place 30 minutes in the freezer.
Remove the bowl from the freezer and turn it over to unmould. Remove the bowl and fill the resulting hole with melted white chocolate. Sprinkle with cocoa powder, cut into wedges, then serve.