The conventional way of making Banoffee (also known as banoffi or banoffy) is layering cream, bananas and toffee from boiled Condensed milk or Dulche de lache. I also like a light sugar free and guilt free version made with whipped yogurt and clementines or strawberries. In this recipe, I have blended whipped cream with mascarpone cheese, layered it with banana slices, some La Lechera Dulce De Leche and garnished it with hazelnuts coated in sugar.
Oatmeal cookies: few, crushed to powder
Whipped Cream: 1/2 cup
Mascarpone Cheese: 1/2 cup
La Lechera Dulce De Leche : 1/4 Cup
Sugar: 2 tsp
Salt : A pinch
Whip together cream and mascarpone cheese. Add some sugar & a pinch of salt, mix well.
Take out the mix in a pastry bag or ziplock bag.
Cut the banana into thin slices.
Put crushed oatmeal cookies in the champagne flute glasses.
Pour the cream and cheese mix from the ziplock bag.
Add some slices of banana.
Add 2 Spoons full of La Lechera Dulce De Leche
Again pour the cream & cheese mix and seal the Flutes.
How to do Hazelnut Candies !
Caramelize sugar in the pan, as it start browning reduce heat and coat hazelnuts, stretch Hazelnuts back slowly to make a string. Break the string when almost 2 inches long.
Process can be bit tricky so be patient, a detailed method is available at Martha Stewart's Website.
Let the flutes cool inside the refrigerator for at least 45 mins and garnish with candies Hazelnut.
Our Banoffee is ready to serve and enjoy chilled.