Sand cake with exotic fruits

Crumble the sandy cookies by hand or with a rolling pin, to get a crumble effect (first put them in a bag) and add 40 g of melted butter. Pour the crumble into a bottomless round spring form, on a double layer of baking paper, on a straight shelf or baking dish. Press well to obtain a sturdy and even bottom.

Let it rest for 30 minutes in the fridge.

Stir the mascarpone a little to make it a little smoother, add the sugar and passion fruit, rub that mixture on the soaked bottom, with a piping bag or with a spoon. Spread it nicely. Put in the fridge for 1 hour to stiffen.

Cut the physalis in 2 and the bananas lengthwise. Decorate the cakes with it, possibly sprinkle with flower sugar.

Serve with a nice cup of coffee.