Banoffee Pie
Ingredients
- 166.7 gBrioche crispbread (crushed into crumbs)
- 66.7 gUnsalted butter (melted)
- 266.7 gMilk jam (room temperature)
- 2 pcBanana (peeled) (sliced)
- 200 mlLiquid cream (very cold)
- 20 gWhite sugar (fine)
- 0.7 tbspUnsweetened cocoa powder (for garnish)
- 166.7 gDigestive biscuits (crushed into crumbs)
Method
A buttery, crunchy biscuit base topped with a thick layer of smooth toffee. Fresh banana slices provide a soft texture beneath a dome of stiff whipped cream and a dusting of bitter cocoa.
- 1
Crush the rusks and digestive biscuits into coarse crumbs using a rolling pin. Mix with the melted butter until it reaches a wet sand texture. Press firmly into the bottom of a removable-bottom tin. Place in the fridge to set.
- 2
Spread the dulce de leche over the cold biscuit base. The layer should be even and cover the entire bottom without overflowing the edges of the tin.
- 3
Cut the bananas into regular 5mm slices. Arrange them in a tight rosette pattern over the caramel. The fruit should cover the entire surface to ensure creaminess in every bite.
- 4
Whip the cold heavy cream with the sugar. Whisk until the cream is firm and forms stiff peaks.
- 5
Cover the bananas with the whipped cream, forming irregular mounds. Dust with cocoa powder through a fine sieve for a sharp contrast.
Frequently asked questions
How do you get this dish right?
- Use a springform pan for clean removal without breaking the crust.
- The cream must be at least 30% fat to whip and hold properly.
- Slice the bananas only at the last moment to prevent oxidation and loss of firmness.
How long does this dish keep?
Keep for up to 24 hours in the refrigerator. The base will eventually soften from contact with the toffee.
