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| Banoffee Pie |
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Classic cake with caramel, bananas and whipping cream, no cooking required.
Simply delicious!
- 200g digestive biscuits
- 50g soft butter
- 400g can caramel
- 2 big or 3 bananas
- 2 tbsp lemon juice
- 200g whipping cream or double cream
- 1 mascarpone (250g)
- 1 vanilia sugar
- 2 tbsp icing sugar
- grated dark chocolate or good cacao powder to decorate - 3 tbsp
- Crush biscuits in a food processor untill fine sand-like texture. Melt the butter in a pan and combine well with biscuits.
- Line the base of tin with baking paper. Spoon out biscuit mass into the tin and, using the back of a tablespoon,
press the crumb onto and up the sides of the tin to create and even, level tart case.
Pop the tin into a refrigerator to go hard - around 30-40 mins.
- Pour caramel into the chilled biscuit base.
Slice the bananas on top of the caramel. Squize some drops of lemon juice over bananas to keep from discolouring.
- Whip the whipping/double cream to light peaks, adding vanilia sugar. You may add some icing sugar - not too sweet though.
Cover caramel and banana with cream. Grate over a little chocolate for decoration (or dust with cocoa powder).
- Keep chilled until serving. Bon apetite!
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