Easy Banoffee Tiramisu

Cake:

Coffee soak:

Mascarpone icing:

Cake:
Slice the bananas and keep aside. In a bowl, mix the salt and caramel treat. 

Coffee soak:
Stir the coffee, liqueur, and brand together until the sugar has dissolved.

Mascarpone icing:
In a large bowl, stir the mascarpone until smooth, then whisk in the cream, vanilla and castor sugar until the mixture forms stiff peaks.

To assemble:
Dip the sponge fingers in the coffee mixture and arrange in a serving dish in a singer layer. Add a single layer of the banana slices, then spread over half of the salted caramel. Dollop over half of the mascarpone mixture, spreading it out into an even layer. Dust over half of the cocoa.

Repeat the layers with the remaining soaked biscuits, banana, caramel and mascarpone cream. .

Refrigerate the cake for 4 to 6 hours and dust generously with cocoa just before serving.