A quick silly one for you this week as I’m concentrating on the fact that I will be running 5k tomorrow!!! Donate Here!
Did you know you can decorate your bananas?
It’s so simple! Just take a banana and a blunt writing implement and trace your design on the skin of the banana. Don’t press too hard and break the skin. Leave for a few hours and the design develops into a brown ‘bruise’ on the skin as it oxidises. Simple!
Excellent for labeling food or leaving notes or drawings in lunchboxes to bring a smile!
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!
1 pack of sponge fingers
250ml whipping cream
1/2 tsp vanilla essence
3 tbsp icing sugar
2 tbsp Kahlua
1 can Carnation Caramel or Dulce de Leche
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.
In my family we don’t make banoffee pie. We make it on a meringue base. It adds a whole extra dimension, not only do you have the banoffee flavours but the crisp, chewy meringue really adds something and the caramel melds beautifully with it. Normally I would make this in a pavlova sized meringue base but today I cheated and bought individual meringue nests on the way back from the hospital for a dessert treat.
Makes 1 individual serving, just multiply by however many people you want to feed or make one big one.
1 meringue nest
2 tsp Carnation Caramel*
1/2 a banana
2 tsp whipped cream
– Spoon the caramel into the base of the meringue, spreading it out with the back of the spoon.
– Place banana slices on top of the caramel.
– Dollop the cream on top and lightly shape with the back of the spoon.
– Dust with chocolate sprinkles.
– Place one banana slice on top and a pair of mint leaves if you like.
– You can assemble these to serve immediately or do them in advance and put on a plate in the fridge for a few hours. If left overnight the meringue will go a bit soft but that too is enjoyable!
* You can make your own caramel by putting a tin of condensed milk in a pan of boiling water and simmering it for 3 hours, which I have done on occasion, or you can just buy a tin of Carnation Caramel, simples!
If you want to make your own meringue base then you can use this recipe here but instead of piping it out into individual rounds just use a large spoon to shape it into one big meringue and bake for about 2 hours on Gas mark 1.
Filed under Desserts, Easy