Banoffee Pie (Light Alternative)

Serves 6

40g butter
100g digestive biscuits, crushed finely
3 sheets leaf gelatine
250g mascarpone cheese
450g toffee yoghurt
2-3tbsp toffee fudge sauce
2 bananas
15g dark chocolate curls

Melt the butter in a pan and add the crushed biscuits, mixing well.  Press into the base of a 20cm loose-based tin.  Set aside and chill for 10-15 mins.
Dissolve the gelatine sheets according to packet instructions.  Whisk the mascarpone with the yoghurt.  Next, add the dissolved gelatine to the mixture and whisk well.  Gently stir in the toffee sauce to marble the mixture.
Slice 1 1/2 bananas (leaving the other half in the peel) and arrange over the biscuit base.  Pour over the yoghurt mixture and level with a knife.  Chill for 2-3 hours or overnight.
Top with chocolate curls and slices of the last 1/2 banana, then serve.