BANOFFEE PIE
Layers of crunchy biscuits, fresh banana slices, sweet and gooey caramel, all covered with soft and fluffy whipped fresh cream. That’s all you need to make this heavenly dessert.
- 200 g (1 packet) Tennis Biscuits
- 4 large banana
- 15 ml (1 tablespoon) lemon juice
- 360 g can caramel treat
- 125 ml (½ cup) dessert cream
- 250 ml (1 cup) fresh cream
- 10 ml (2 teaspoons) cocoa powder, optional
Layer the Tennis Biscuits in a small square or rectangular pie dish.
Peel and cut the bananas into slices.
Drizzle the bananas with the lemon juice.
Layer the bananas over the Tennis Biscuits, reserving a few slices for the topping.
Using a whisk, vigorously mix the caramel treat with the dessert cream.
Spoon the mixture over the sliced bananas, reserving some for the topping.
Using an electric hand mixer or a whisk, beat the fresh cream until fluffy and soft peaks are formed.
Layer the whipped fresh cream generously over the caramel treat and dessert cream mixture.
Decorate with the remaining caramel treat and dessert cream mixture, sliced bananas and a dusting of the cocoa powder (optional).
Place in the fridge, preferably overnight, until ready to be served.
Useful Tips
If you don’t have access to caramel treat, use Dulce de Leche. If Tennis Biscuits are not available use any other crushed sweet or coconut biscuits. You can add butter to your biscuits if you prefer them crushed. About half a cup per packet of biscuits. I add them whole … they’ll soften in the fridge anyway. Such a fail-safe dessert to make, but be careful of over-whipping the cream.
Bon appétit!
Author: Mauricia Jordaan
Photo: Mauricia Jordaan
