Elephant's Tear with Bananas

Whip the egg yolks with the sugar into a thick, light foam.

In a second bowl, whip a snow from the egg whites and a pinch of salt.

Carefully fold the snow into the yolk foam.

Finally, mix in the sifted flour with cocoa.

Pour the batter onto a tray lined with baking paper and level the surface.

Bake in an oven heated to 180 °C for about 15 minutes.

Cover the still-warm baked base with a second sheet of baking paper, flip it and peel off the paper the base was baked on.

Place a rolled-up towel in the center of the base, fold the dough in half over it and let it cool this way.

Whip the cream with mascarpone and powdered sugar until stiff.

Sprinkle in the coconut and whip briefly again.

Carefully open the base and spread about 1/3 of the cream onto the center.

Peel the bananas, even out the edges and place them in the center of the base.

Spread the remaining cream onto the bananas with the base (pull the cream all the way to the edges), fold into a tear shape and even out the edges.

Let it set in the fridge for about 1 hour.

Meanwhile, pour hot (but not boiling) cream over the chopped chocolate and let it stand for a while.

Then mix thoroughly into a smooth, glossy coating.

Coat the elephant's tear with the chocolate coating and let it set.