Ingredients
Serves: 12
For
the caramel sauce layer:
1
(405g) tin of condensed milk – cook in a pressure cooker, or boil ( covered with
water for 3 hours. Alternatively you can
buy pre-made doce de leite.
Base:
350g
of digestives or biscuits of your choice ( in brazil, I used oatmeal cookies )
150g
of butter, melted
1
(284ml) pot of double cream ( in Brazil, that is fresh whipping cream)
3
bananas, sliced ( I used about 5 last time I made this)
grated
chocolate to sprinkle on the top layer
Preparation method
Prep: 1 hour | Cook: 2
hours
To make the toffee sauce, remove
the label of the condensed milk and immerse it in boiling water. Boil the tin
for 2 - 3 hours. The longer you boil it, the darker and thicker the toffee will
be. Make sure that the tin is FULLY immersed in water, otherwise, the tin will
explode.
For the base, crush the digestives
and mix it with melted butter. Using a pestle or fork, press the digestives
onto the pan. Make sure that there are no holes. Chill. Meanwhile, whip the
cream until it's stiff.
There are three ways to arrange:
Simple: Mix toffee and banana then
pour onto the base. Sprinkle instant coffee then spread cream on top.
Layer - spread cream onto the base,
sprinkle a little bit of instant coffee then arrange the sliced banana, spread
toffee then repeat.
Layer 2 - spread cream onto the
base, arrange the sliced banana then add another layer of cream. sprinkle some
coffee powder and drizzle it with toffee.
Tip:
I suggest using a spring form or
loose bottomed cake tin. If not, line your tin with either a cling film or
parchment paper so it will be easier to lift the whole pie out without breaking
it.