Last weekend, we have our lunch together with friends at Stakehouse Cafe in St. Kilda. One of their dessert that captured my attention is Banoffee Pie. They didn't present it in the classic way of pie format but serve it in a wide cocktail glass! It really surprise me as the taste of the Banoffee Pie is just right, not too sweet. The sweetness of Dulce De Leche layer blends so well with the whipped cream layer. Another surprised is the biscuit base is not using biscuit fine crumble with butter, but using the loose biscuit fine chunk. I just love it!!
I tried to replicate this dessert yesterday, just in time for WT to taste it before his departure. I get the ingredients from the Stakehouse Cafe's menu and the quantities is really depends on the size of your serving glass. As for the Dulce De Leche, I'm using the store bought Nestle Top 'n' Fill caramel, this dessert can be prepared under 30 mins.
Recipe adapted from Stakehouse Cafe, quantities by Ah Tze Kitchen Play
4 pieces of digestive biscuits, break into small biscuit chunk
1/2 large banana (ripe), sliced
4 heap tbsp of Nestle Top 'n' Fill caramel (Dulce De Leche)
6 tbsp of double cream (whip)
some grated dark chocolate
1. Place the small biscuit chunk into a glass/cup. Top with 2 heap tbsp of Top 'n' Fill caramel. 2. Top with 3 tbsp of double cream (whipped), lay the sliced banana on top, and sprinkle with some grated dark chocolate. Ta-da, enjoy the heavenly dessert!