This quick and decadent dessert will have you dreaming about it.
Slice three ripe bananas into a 9 inch prepared crumb crust. Beat 2 egg yolks, cup sugar, cream cheese, and rum extract until smooth. Spoon mixture over bananas.
Whip heavy cream, sifted confectioners sugar, and vanilla together until stiff peaks form. Spread over filling swirling into peaks. Chill 6-8 hours before serving. Makes 8 servings.
By Rebecca from Melbourne, FL
If you're not cooking the egg yolks, they aren't doing any thickening or binding. Why are they there?
I don't think that I would want to eat raw egg yolks due to the posssibility of salmonella.
I agree about the raw eggs, but here is a suggestion: Use Egg Beaters or other similar product in the volume needed for the recipe. It seems to me that the eggs are used to provide liquidity and color, so the substitute should be okay. Any comments??? Cay from FL
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