Separate the eggs, mix the yolks with the sugar in a baking bowl until thick. Mix in yogurt, whipped cream and semolina. Remove the skin from the bananas, cut them into thick slices and pour the eggnog over them (marinate).
Whip the egg whites to very stiff peaks and fold into the semolina mixture with the marinated bananas.
Grease an ovenproof dish, sprinkle with almond flakes and cook at 180 degrees for 45 minutes.
Remove and sprinkle the casserole with powdered sugar.
Bring to the table warm.
1, 25 hours
4 servings 740kcal/3110kJ each **
Tip: Use creamy natural yogurt for an even finer result!
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