Banana, caramel and coffee make for a spectacular dessert that disappears very quickly.
Ingredients
- 200g plain sweet biscuits
- 100g butter – melted
- 100g butter – melted
- 2 x 395g cans Nestlé caramel
- 4 bananas – halved lengthwise and cut into pieces
- 300ml cream
- 2 tablespoons icing sugar
- 2 tablespoons cocoa
- 2 teaspoons instant coffee
- Chocolate shavings for serving
Method
- Blitz the biscuits in a food processor. Add in the melted butter. Press the mixture into a 24cm round spring form pie dish, on the bottom and up the sides. Place in the refrigerator.
- Sprinkle the gelatine over 1/3 cup of boiling water. Leave for 5 minutes. Whisk until the gelatine is completely dissolved and set aside to cool.
- Tip the canned caramel into a medium bowl. Whisk the cooled gelatine into the caramel. Stir in the bananas and tip the mixture into the pie base and place in the refrigerator for 2 – 3 hours to set.
- Whip the cream and icing sugar together until soft peaks form. Dissolve the cocoa and coffee in a little warm water and whip into the cream.
- Top the pie with the mocha cream and decorate with chocolate shavings.