Take a 9” x 9” x 3” pan and begin your assembly process.
In a bowl, mix the milk and the espresso coffee.
In another bowl prepare the banana cream by whipping together 1 ½ cups of custard cream, ½ cup of whipped cream and the banana.
Dip about 12 Savoiardi in the milk/coffee mixture and deposit them at the bottom of the pan. Dip them for just 2-3 seconds or they will absorb too much liquids.
Cover with a thin layer of whipped cream. About 2 Cups.
Deposit another layer of Savoiardi dipped in the milk/coffee mixture.
Cover with the banana cream.
Cover with anther layer of Savoiardi dipped in the milk/coffee mixture.
Top everything with a generous layer of whipped cream.
Decorate with chocolate shavings or cocoa powder.