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A dollop of cream can transform everyday ingredients into something heavenly. Try this banoffee pie with a twist Coffee banoffee pie
Serves: 10
Prep time: 25 mins
Cooking time: 15 mins
Total time: 40 mins
Skill level: Bit of effort
Costs:Mid-price

 

Ingredients

 

    • FOR THE COFFEE SPONGE:

 

    • 60g (2oz) butter

 

    • 60g (2oz) golden caster sugar

 

    • 2 tbsp instant coffee granules, dissolved in 1 tbsp boiling water

 

    • 1 medium egg

 

    • 60g (2oz) self-raising flour

 

    • FOR THE FILLING:

 

    • 2 tbsp coffee liqueur (such as Kalhua or Tia Maria)

 

    • 397g canned caramel (we used Nestlé)

 

    • 2 bananas, sliced

 

    • Juice of ½ a lemon

 

    • FOR THE TOPPING:

 

    • 300ml (½ pint) double cream

 

    • 200g (7oz) mascarpone

 

    • 1 tsp vanilla extract or bean paste

 

    • 1 tbsp golden caster sugar

 

    • 60g (2oz) milk chocolate, broken into squares

 

    • 20cm (8in) metal flan ring on a lined baking tray

 

 

Method

 

 

    1. Heat the oven to Gas Mark 6 or 200°C. Put the butter, sugar, dissolved coffee, egg and self-raising flour into a food processor. Whizz to blend. Spoon the mixture into the prepared flan ring. Bake for 15 mins until pale golden and springy. Cool in the ring.

 

    1. Place the cooled sponge, still in the metal ring, on a serving plate. Run a knife around the edge of the sponge to loosen it, but keep the ring in place.

 

    1. To make the filling: Spoon the coffee liqueur over the sponge, then spread the caramel over. Toss bananas in the lemon juice and arrange on caramel.

 

    1. To make the topping: Softly whip the cream, stir in the mascarpone, vanilla and sugar and spoon over the bananas.

 

    1. Melt the chocolate for 30 seconds in the microwave, on High. Drizzle the melted chocolate over the cream. Chill for about 1 hour before lifting off the metal ring to serve.

 

Recipe by Felicity Barnum-Bobb