Banoffe Dessert

Directions

• Start by preparing the banoffee base.
• Grind the cookies in a food processor or place them in a heavy-duty plastic bag and crush them with a rolling pin until you get a fine crumb texture.
• In a bowl, mix the biscuit crumbs with the melted butter until a wet dough forms.
• Press this dough into the bottom of a round shape with a removable bottom, covering the entire surface.
• Take the mold to the refrigerator for approximately 30 minutes so that the base is firm.
• Remove the can of condensed milk from its packaging and place it in a pot with enough water to completely cover it.
• Place the pot over medium-high heat and simmer for about 2 hours, ensuring the can is covered with water at all times.
• This will turn the condensed milk into a toffee cream.
• After the 2 hours, turn off the heat and let the can cool completely before opening it.
• Remove the banoffee base from the fridge and spread the cooked dulce de leche over it.
• Peel the bananas and cut them into slices.
• Arrange the banana slices over the dulce de leche.
• In a bowl, beat the fresh cream with the icing sugar until you get firm peaks.
• Spread the whipped cream over the bananas.
• If desired, sprinkle chocolate powder or add chocolate shavings over the cream to decorate.
• Place the banoffee in the refrigerator for at least 2 hours, or until it is very cold.