Banoffee

The combination of banana and toffee is a surefire winner.

For 6 :   150g de speculoos (spicy belgian biscuits) 30g melted butter 3 bananas juce of 1/2 lemon 360g soft toffee spread 200g whipping cream 60g mascarpone cocoa powder 6 sundae glasses 7-8cm or a cake tin

 

 

 

 

 

 

 

 

 

 

• 
  Previous day:  Have the mascarpone ready at room temperature and mix it with a little cream using a fork.  Once it is blended in, add the rest of the cream, mixing again, and put in a cool place till the following day.
  
• {mosimage}The following day:  Crush the biscuits in a processor.  Mix with the melted butter and spread over the base of each sundae glass, pressing down well.
• Slice the bananas, put in a dish and sprinkle with lemon juice to prevent discoloration.  Arrange evenly on top of the biscuits.
  
• Cover with toffee spread, smoothing with the back of a spoon.
  
• Whip the cream till firm (you can use an electric whisk at speed 1) and spread over the toffee, then smoothing the surface.{mosimage}
• Decorate with finely sieved cocoa powder (here I’ve used a heart-shaped stencil).
  
• If you don’t possess sundae glasses, you can equally well use a cake tin, making sure that the biscuit layer is well tamped down.
  
• Refrigerate for 1 hour.
  
• Bon appétite!

 

 

See recipe for Soft toffee spread.