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1
Combine yolks, 1/2 cup cream, 1/3 cup sugar, molasses, rum, liqueur and instant coffee in medium stainless steel bowl.
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2
Set bowl over saucepan of simmering water (do not let bottom of bowl touch water.)
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3
Using handheld electric mixer, beat yolk mixture until thick and thermometer registers 160F, about 18 minutes.
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4
Remove from over water; continue beating until zabaglione is cool, about 4 minutes.
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5
Using same beaters, beat 1 cup cream and vanilla in medium bowl until medium-firm peaks form.
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6
Fold cream into zabaglione in 2 additions.
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7
Cover and chill until thickened, about 4 hours.
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8
(Can be made 1 day ahead.
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9
Keep chilled.)
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10
Preheat broiler.
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11
Place banana chunks on baking sheet.
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12
Push 1/3 cup brown sugar through sieve onto bananas, coating evenly.
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13
Place close to heat; broil until sugar melts and crisps on bananas.
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14
Spoon 1/4 cup zabaglione into each of six 1 1/4- to 1 1/2-cup goblets.
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15
Spoon bananas over, dividing equally.
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16
Sprinkle each with 1 rounded tablespoon crushed gingersnaps.
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17
Top each with 1/4 cup zabaglione.
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18
Garnish each with gingersnap, banana slice and mint, if desired.
