Adam Liaw’s caramel banana tiramisu

Ingredients1 cup milk1 tbsp sugar1 tbsp dark rum (optional)1 pack (500g) savoiardi biscuits4 bananas, sliced¼ cup cocoa powderCARAMEL CREAM1 cup sugar50g unsalted butter600ml thickened cream1 tsp vanilla extractMethodStep 1First make a caramel cream. Place the sugar into a small saucepan and cook over medium heat until a dark caramel forms. Add the butter and mix carefully, then add the cream and vanilla and stir until the caramel dissolves. Chill in the fridge for at least 3 hours, then whip to soft peaks.Step 2Place a few scoops of the caramel cream in the base of a 20cm-square serving dish. Mix the milk, sugar and rum together, then dip the savoiardi into the milk and lay in the base of the dish. Top with the sliced banana, add another layer of cream, then repeat the layers, finishing with a layer of cream. Cover and refrigerate for 6 hours, then scatter with cocoa powder to serve.