• A handful of salted mixed nuts (or your preference of nuts)
  • 200g caster sugar
  • Pinch of sea salt
  • 60ml water
  • 60ml double cream
  • 4 tbsp butter, cubed
  • 2 bananas, ripe
  • 1 pack of La Tua Pasta’s Hazelnut Milk Chocolate Bomboloni
  • Vegetable Oil for frying

(serves 2 people)


  1. Place your caster sugar, sea salt, and water into a saucepan and mix until sugar is diluted. Once the sugar melts, let the mixture boil until it turns a copper colour.
  2. While the sugar is boiling, chop up a handful of nuts and set aside.
  3. When the mixture has darkened, remove it from the heat and separately mix three tablespoons of it with the chopped nuts until well coated. Lay this mixture on a sheet of non-stick baking paper and place it in the fridge to crystalize.
  4. With the remaining darkened sugar mixture, add the cream and butter (stir gently, the mixture is very hot!). Voila! You’ve made your caramel.
  5. Set aside the caramel and slice the bananas lengthwise in half.
  6. Place the Bomboloni in a deep fryer and fry until golden brown.
  7. Meanwhile, put a small knob of butter in a separate saucepan and gently sear the bananas on the cut side for 2-3 minutes.
  8. Remove the nut and caramel mixture from the fridge and chop it into small pieces.
  9. Once all components are ready, plate the seared banana and Bomboloni on your serving plate. Finish off by drizzling the caramel and sprinkling it with your crunchy mixed nut pieces.

Buon Appetito!