For the caramel topping, melt the butter and combine all the other ingredients except nuts. Cook over moderate heat for 2 minutes or until the ingredients are combined well. Remove from heat. Stir in the nuts.
For the strawberry topping, combine strawberry and sugar on moderate heat. Cook till strawberries become pulpy.
Add vanilla essence and lemon juice. Take off from heat. Cool it.
Peel the bananas and slice them half longways. Lay on a 9-inch square serving dish.
Pour in succession - three fourths of the caramel topping over the bananas, lay the cookies and cover with the strawberry topping.
For the cream icing, beat the cream until soft peaks are formed, add the sugar and vanilla essence. Beat well.
Serve with small scoops of cream icing and the reserved caramel topping.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.