In this recipe, the banoffee pie is swirled with delicious bananas and dulce de leche with a cookie base this decadent easy to make dessert is truly worth a try!
Prep time: 20 min
Total time: 3hrs
Ingredients:
Makes about 10 servings
Crust:
10 oz (300g) digestive biscuits or graham crackers
1/2 cup (113g) butter, melted
Filling
1 can (14 oz - 397g) sweetened condensed milk, unlabeled
2-3 ripe medium bananas
Lemon juice form a lemon
Topping
1 1/4 cups (300g) whipping cream, chilled
2 tsp (2g) instant coffee
Chocolate curls
Directions:
- Prepare dulce de leche. Place the unopened can of sweetened condensed milk in a saucepan, and cover with water. Place the saucepan over medium-high heat and bring to a boil. Cook for 2.5- 3 hours. Remove from heat, remove the can from water and cool.
- Prepare the crust. Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted butter and process until completely combined.
- Press the mixture with the back of the spoon and your fingers where necessary, into the bottom and edges of a rectangular or circular 5x14 inch (12 x 36 cm) tart pan. Refrigerate for 30 minutes.
- Spread the dulce de leche over the crust and refrigerate for about 1 hour or until ready to serve.
- In a large bowl mix cream with instant coffee until stiff peaks form.
- Slice bananas thinly. Sprinkle lemon juice over the slices to prevent oxidation and arrange them over the dulce de leche in one layer.
- Spread the whipped cream over the banana slices and decorate with chocolate curls if desired. Serve immediately.
Comments
Post a Comment
hi