Banoffee Cups
Juan Manuel Pardo García
The Banoffee Pie is a purely English invention (so much for saying their food isn’t good), and I won’t bore you with too much history because it really doesn’t have much. Everyone seems to agree that it is a modern recipe dating back to 1972, just 40 years ago, and its creation belongs to the chef of The Hungry Monk Pub in Jevington, East Sussex. As you can imagine, from the moment of its creation, it was an absolute hit, becoming famous and recognized worldwide, even introducing the word Banoffee (a blend of Banana and Toffee) into everyday language.
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Ingredients
8
Servings
  • 100 grams wholegrain crackers
  • 1 can condensed milk , medium
  • 3 bananas
  • 100 grams mascarpone cheese
  • 200 milliliters liquid whipping cream, 35% fat content
  • 2 tablespoons sugar
  • cocoa , pure, powdered
Preparation
15 mins
2 mins
Low
  • First, we make the dulce de leche. We can buy it pre-made or make it ourselves. To do this, we place an unopened can of condensed milk in a pressure cooker and cook it for a few hours, covered. Remove from heat and let cool before opening the can. While it’s still warm, transfer it to a piping bag.
  • Next, using a mixer or whisk, whip the very cold cream with the sugar. When it is halfway whipped, add the mascarpone cheese until it is creamy and has body. Set aside.
  • Then, we peel and slice the bananas. Set aside.
  • Then, we crush the cookies into crumbs and sprinkle them with a spoon in each glass or cup. Add a slice of banana on top and cover it with dulce de leche using a piping bag.
  • Finally, distribute the mascarpone cream and top with pure cocoa powder.
  • Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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