Banana Chocolate Cream

Whip the cream with the cream stabilizer until stiff, letting 1 tablespoon of sugar sift in slowly.

Mash the banana finely with a fork and thoroughly mix with the lemon juice.

Beat the ricotta, sour cream and 3 tablespoons of sugar in a bowl until creamy.

Fold the banana purée into the ricotta–sour cream mixture until evenly combined.

Finally, gently fold in the whipped cream and the chocolate shavings until just combined.