Ingredients
This is a very simple but delicious dessert. It isn't as heavy as a banoffee pie, but it has all the elements of one.
- Biscoff cookies (or similar)
- Biscoff sauce
- 1 banana
- Salted caramel
- Dark chocolate
- Whipping cream
- Garnish of choice
Salted caramel
- 250g cream
- 170g caster sugar
- 250g dark brown sugar
- 400g butter
- 5 g salt
Method
- Put a medium saucepan on the heat.
- Get your pan hot, and gradually add sugar bit by bit into a saucepan, melting a little at a time. Be careful not to crystallise the sugar. Take note that this will get extremely hot - never touch melted sugar with your finger!
- Once all the sugar is melted, take the pan off the heat and add the heated cream.
- Keep whisking and it will clump a little, but don't worry, it will come back smooth.
- Take off the heat and whisk in cold butter.
- Once all the butter is melted, it is better to pass it through a sieve as there may be large bits of sugar.
- Set aside to go cold.
To assemble
- Whip cream to soft peaks and place in fridge, in a piping bag.
- Break up biscuit crumbs and place on the bottom of a glass.
- Add some sauce and half a sliced banana.
- Pour some salted caramel on top of the banana, followed by your whipped cream.
- If your glass is big enough, repeat a layer.
- Garnish with some dark chocolate pieces/ grated dark chocolate/ or leftover Easter eggs.
