4 ripe bananas
¼ cup chocolate-hazelnut spread
½ cup mini marshmallows
½ cup dark chocolate chips
½ cup dried mango, diced
4 free-range egg yolks
¾ cup raspberry cordial
¼ cup raw caster sugar
Chocolate suace, baby mint leaves, toasted hazelnuts and cinnamon sugar, to serve
Use a sharp knife to split bananas (in skins) lengthways, leaving bases intact, then gently pull sides apart. Smear chocolate-hazelnut spread along the inside, then top with marshmallows, choc chips and mango.
Wrap each banana in double layer of loosely crumpled foil. Cook on a medium barbecue for 12-15 minutes, until banana is soft underneath.
Meanwhile, combine yolks, cordial and sugar in a bowl and set over a saucepan of simmering water. Whisk constantly, until mixture is thickened and leaves a visible trail.
Unwrap bananas. Top with raspberry cream, chocolate sauce, mint, hazlenuts and cinnamon sugar, to serve.