Instructions: Dust the dessert plate with cinnamon on half of the plate and powdered sugar on the other half. Wipe the edges with your finger to create a clean rim.

Place the ice cream in the center of the plate and top with one of the pieces of shortbread. Top the shortbread with the amaretto cream and add the banana over the top of the cream sauce.

Place the other piece of shortbread against the side of the shortcake and add the whip cream next to it. Drizzle the caramel over the entire banana shortcake and place a mint sprig on the whip cream.

This recipe yields 1 serving.

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