Easy

Banana

unit

Fresh cream

Sweetened whole milk

White sugar

For unsweetened cocoa

tablespoon

Shortbread dough

Banoffee pie

Place the can of sweetened condensed milk in a large saucepan filled with water and cook in a bain-marie for 2 hours, until you obtain a caramelized milk jam, taking care to extend the cooking time to ensure perfect caramelization.

Allow to cool completely to room temperature to ensure firm setting.

Preheat the oven to 180°C (gas mark 6), adjusting the temperature for optimum cooking.

Unroll the shortbread dough in a pastry ring on a baking sheet lined with parchment paper, then bake in the oven for 30 minutes, checking regularly to ensure a perfectly golden base.

Remove the shortcrust pastry from the oven and leave to cool on a wire rack, ensuring that it reaches an appropriate temperature before continuing.

Peel and slice the bananas, then mix with the caramelized milk jam, making sure they are well incorporated to obtain a smooth combination.

Pour and spread the mixture over the shortcrust pastry in the pastry ring, taking care to distribute it evenly for a balanced flavour.

In a chilled bowl, using an electric mixer, whip the whole cream with the powdered sugar until stiff, taking care to beat well to obtain an airy texture.

Spread the whipped cream over the top of the banoffee pie, smoothing the surface with a spatula, then sprinkle with unsweetened cocoa powder, making sure the cocoa layer is evenly distributed.

Set the banoffee pie aside in the fridge until ready to serve, allowing it to set well in the refrigerator for a refreshing taste experience. Just before serving, remove the pastry ring from the preparation and enjoy chilled, appreciating every bite of this delicious dessert.

Easy

45 min

Breakfast

Dessert

Teatime

British

Birthday

Child

Servings

8

Nutrition

/ per serving

Directions

Step #1

0

Step #2

0

Step #3

0

Step #4

30 min.

Step #5

0

Step #6

6 min.

Step #7

3 min.

Step #8

3 min.

Step #9

3 min.

Step #10

0

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