Banoffee-Misu
Preparation time is 35minutes
Cook time is 5minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 150grams shortbread biscuits
- 1 cup roasted and salted macadamia nuts, finely chopped
- 1 cup caramel spread
- 200grams Italian sponge finger biscuits
- 4 bananas
- 1/3 cup icing sugar mixture
- 500grams mascarpone
- 1/2 cup double thick custard
- 100grams dark chocolate, shaved (to serve)
Nutrition per serving
7080kJ / 1690Cal
7080 Kilojoules or 1690 Calories
81% of daily energy intake*
Protein
16.7grams
Fat
110grams
Carbs
158grams
Sugars
103grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Place shortbread and macadamias in a food processor and pulse until coarse crumbs form. Set aside.
Step 2 of 5
Combine half the caramel spread and 1 cup boiling water in a heatproof bowl. Dip biscuits, one at a time, into caramel mixture, then arrange in an 8-cup capacity dish. Scatter over three-quarters of the shortbread mixture. Thinly slice 2 bananas into rounds, then arrange on top.
Step 3 of 5
Using an electric mixer, beat 1/4 cup icing sugar, mascarpone and custard until firm peaks form. Spoon over banana, then refrigerate for 2 hours.
Step 4 of 5
Halve remaining bananas lengthways. Heat a large frying pan over medium heat. Sprinkle remaining icing sugar over cut side of banana. Cook, cut-side down, for 4 minutes or until caramelised. Transfer to a plate and allow to cool.
Step 5 of 5
Arrange caramelised bananas on top of custard mixture. Drizzle with remaining caramel spread and scatter over remaining shortbread mixture.
Categories
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