Puree the bananas. Beat the liquid cream lightly and add the yoghurt, powdered sugar to taste, mashed banana and vanilla. Beat the mixture well until smooth.
Cut the fruits into small pieces. In an oblong baking tin, put two boards so that their lower ends touch and form a triangle. Lay out with aluminum foil. At the top of the pyramid, put some cream, biscotti that have been dipped in milk lengthwise, some fruits and cover with cream.
On top, arrange two parallel rows of biscotti, fruits again and cream, and finally – make a 3rd row. Cover with all of the cream and put it in the freezer for a few hours to freeze. It is best to leave it for one night.
When serving, turn the ice cream pyramid onto a platter and remove the foil. Decorate with a chocolate topping or other decorations as desired.
Serve the ice cream pyramid with biscotti, cut in pieces.