Banana Cream

Whisk the egg whites in a clean, grease-free bowl until stiff, gradually sprinkling in 1 tbsp of sugar.

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

In a second bowl, beat the ricotta, sour cream and 3 tbsp sugar until creamy.

Fold the mashed banana into the ricotta mixture and stir until evenly combined.

Finally, gently fold the egg white in 2–3 portions until a light, airy banana cream forms.