For the crumb
- 150 g Biscoff or graham crackers, crushed
- 1/3 butter, melted
- Pinch of cinnamon and salt
For whipped cream
- 1 cup whipping cream
- 2 tbsp icing or white sugar
- 1 tsp vanilla
- 2 to 3 ripe bananas
- Lemon juice
- 1 jar dulce de leche (450g to 500g)
Prepared by Kimi Abdullah, co-Founder of Petojo Food & Catering Follow on her on Instagram @kimiabdullah & Tumblr @kimieats Find Petojo Food & Catering on Instagram and Facebook @petojofood For catering inquiries, email firstname.lastname@example.org or call 519 488 0316
Entertaining is not labouring away in the kitchen for days before your special gathering. It’s about knowing when to cook or bake from scratch (whipping cream!) and when to curate good quality ingredients (dulce de leche!). Banoffee pie is a family favourite, and this dessert cup version is just as good, if not better, than the full pie version.
- Stir the crumbs with melted butter, cinnamon, and salt until well moistened. Place 2 tablespoons or so of crust into each dessert cup, press down lightly with a spoon to get an even layer. Put in fridge while you prepare the remaining elements.
- Whip the heavy cream with icing sugar and vanilla using an electric mixer until soft peaks form.
- In a small bowl, toss the sliced bananas with a light squeeze of lemon juice it will help prevent browning.
- Transfer dessert cups from the fridge. To each cup, add 1-2 tbsps of dulce de leche over biscuit crumbs in each cup, then add a layer of sliced bananas, then a layer of whipped cream. Repeat layers – biscuit crumbs, toffee, bananas and whipped cream – until your cups are filled or you run out of fillings, finished with whipped cream. Finish with a sprinkle of cinnamon.
- Return to the fridge for a few hours or overnight before you serve