Banoffee, always a winner. Add an extra dimension by using the delicious and on-trend Lotus Biscoff biscuits for the base and you will have a dessert that is very easy to make and a real crowd-pleaser. A quick biscuit base is knocked up in moments and the caramel is made by the ‘boil a tin of condensed milk for a few hours’ hack. If you haven’t made your caramel sauce this way, you must give it a try. With almost zero effort you get a thick, unctuous, gooey caramel sauce that is very, very hard to beat.
Enjoy!
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Loading...Ingredients
- 1 x 250g pack of Lotus Biscoff
- 150g butter
- 300ml cream
- 3 ripe bananas
- 1 x 400g tin condensed milk
- A few shavings of dark chocolate (optional)
Instructions
First, put all except 6 biscuits into a food processor and blitz until you have a powder. Keep the 6 biscuits until later for decoration
Gently melt the butter in a pan, taking care not to overheat or burn.
Mix the butter into the biscuit powder, ensuring an even coating.
Tip this into a springform pan, approx 20cm diameter. Push down to make the base firm and even before chilling in the fridge for 1-2 hours.
To make the amazing caramel, simply put the unopened can of condensed milk into a pan, cover with water and simmer for 2 hours. Be sure to check the water level and top up to keep the can submerged. Allow to cool before opening.
Whip the double cream until soft peaks form.
Slice the bananas thinly.
Now, time to assemble. Spread all the caramel sauce over the base before adding a layer of bananas. Top with the whipped cream. To decorate, sprinkle over some biscuit crumbs and grate some dark chocolate. Add a few whole biscuits and you are ready to go!
