Banoffee Tiramisu Charlotte Recipe

This came about because I’d seen a picture of a Strawberry Charlotte and thought it looked cool.  I was also thinking of trying out a tiramisu recipe and I had bananas and dulche de leche that needed to be used up before I go on holiday.  So I combined them all!  I thought that it might be like the Summer Pudding, looks easy, really not, but it turned out to be very simple.  A little fiddly in places but other than that it was much better than I had hoped.  Then it came to whether or not it would actually have worked or not.  Would mixeing the three things be too much of a good thing or a delicious dessert invention?  I am very happy to announce that it is definitely the latter.  It looks impressive and tasted great too!

Banoffee Tiramisu Charlotte

Serves 8

1 pack of sponge fingers
250ml whipping cream
250g marscapone
1/2 tsp vanilla essence
3 tbsp icing sugar
2 tbsp Kahlua
1 can Carnation Caramel or Dulce de Leche
3 bananas
6 squares plain chocolate. 

For the syrup:
1 tbsp instant coffee
1 tbsp sugar
1/2 cup boiling water
1 tbsp Kahlua

– Line a 7″ loose bottomed cake tin with baking paper. 
– Mix all of the syrup ingredients in a small bowl and set aside to cool.
– Whip the cream in a bowl. 
– Mix together the marscapone, vanilla, icing sugar and Kahlua in a large bowl. 
– Gradually add the whipped cream to this mix. 
– Carefully cut the very end off enough sponge fingers to line the cake tin so you have a straight edge. 
– Carefully place the sponge fingers around the circumference of the tin. 
– With the rest of your sponge fingers dip them in the syrup for 1 second and then line the bottom of the tin with them. 
– Spoon over half of your dulche de leche. 
– Place a layer of banana slices on top of that. 
– Spoon the cream over the bananas then smooth down with the back of a spoon. 
– Grate chocolate over the cream.
– Again dip and place the sponge fingers on top of the cream. 
– Add the rest of the dulche de leche. 
– More banana slices. 
– The rest of the cream. 
– Smooth down the cream with the back of the spoon and then grate chocolate over the top. 
– Place in the fridge overnight.   
– To remove from the tin find a small bowl or large glass that is taller than the cake tin.  Place the tin on top of this and gently push down on the ring being careful not to knock the fingers. 
– Pick up the base plate and use a pallate knife to gently slide the dessert on to the serving plate.  I say just leave the baking paper on the bottom and don’t tempt fate but if you’re feeling brave you can try to separate the paper and pudding in the same manoeuver.   
– Enjoy!

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Filed under Desserts, Moderately easy

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