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pie shell digestive biscuits macadamias cocoa powder salt butter Toffee filling bananas lemon juice cognac whipping cream icing sugar cocoa macadamias
Viewed: 29 - Published at: a year agoIngredients
- Pie Shell
- 3 ounces Digestive Biscuits
- 2 ounces roasted macadamias
- 1 1/2 tablespoons cocoa powder
- 1 pinch salt
- 5 tablespoons melted butter
- Banana & Toffee Filling
- 4 firm bananas
- 1 lemon - juice
- 3 tablespoons Cognac
- 14 ounces (1 tin) Dulce de Leche (regular - not flavored)
- 1 1/2 cups whipping cream
- 1 tablespoon icing sugar
- Cocoa to dust
- 2 tablespoons crushed roasted macadamias
Method
- Put the Digestive biscuits, roasted macadamias, cocoa powder and salt in a food processor and grind finely. Add the melted butter and process.
- Press the mixture on the bottom of a springform pan and bake for 10 minutes. Cool completely before using. (You can store for a few days but keep in the pan brcause it is very delicate)
- Process 1 1/2 bananas with 1/2 cup cream, the Cognac and the juice of half a lemon. When creamy mix with the Dulce de Leche. Cover and set aside in the fridge until ready to use.
- Peel the rest of the bananas and cut in slices. Add the juice of the other half of the lemon to prevent the bananas from turning brown.
- Whip the remaining cream (1cup) with the icing sugar until hard peaks form.
- Cover the cooked biscuit/macadamias mixture with the Dulce de Leche/banana/cream mixture. Add the sliced bananas on top and add the whipped cream.
- Dust with Cocoa and sprinkle the crushed macadamias on top.
