Banana charlotte

Quickly wash the raisins and put it in a Cup, wetting it with rum; So let macerate until you feel well.

Meanwhile, put all the sugar in a small saucepan of enamel, half a glass of water and melt moderatissimo, heat until sugar is melted and the syrup starts to boil pianissimo: remove from heat and let cool.

Peel bananas, put them into pieces in a blender, add the lemon juice and blend until obtaining a perfectly smooth mash to which you will add the drained raisins from rum.

When the sugar syrup is cold add rum where you did soak the raisins and the juice of other lemon: pour it all into a soup plate.

Take now eight cookies and cut them into triangles, so that you can have, in a radial pattern, on the bottom of the mold from charlotte, after having dipped in liquid quickly prepared.

Squirt one by one in the mixture even cookies necessary to line the walls of the mold dry (for now) the remaining.

Now make over cookies, on the bottom of the mold, a layer of banana cream; on top of these put a layer of biscuits dipped in syrup quickly and made into small pieces, then banana cream and biscuits soaked and fragmented; take a last layer of cream and cover with dry cookies which will be stayed.

Place a dish on charlotte and add weight.

Refrigerate for at least 12 hours.

A few minutes before serving, whip the cream with the icing sugar.

A few minutes before serving, whip the cream with the icing sugar (which you only in last).

Dip the mould quickly in a bowl of hot water, then turn it upside down on a cake platter and decorated the charlotte with strips or squiggles of cream, using a syringe for desserts.

Serve immediately.