30 mins plus cooling time
Super easy
serves 12
About the recipe
A killer mix of creamy banoffee pie and crunchy meringue, these little cups are great for parties.
Ingredients
250g pack ready-rolled shortcrust pastry
100g hazelnuts, toasted and crushed
3 ripe bananas, sliced
450g jar dulce de leche toffee sauce
300ml carton of double cream, whipped
4 shop-bought meringues, broken up
Method
- Preheat the oven to 200ºC/400ºF/gas 6.
- Unroll the pastry and place on a baking sheet. Bake in the oven for 15 minutes, until golden. Set aside to cool, then snap up into pieces. Divide the pieces between the tea or coffee cups.
- Fill up the cups with alternate layers of hazelnuts (set some aside to decorate), banana slices, spoonfuls of dulce de leche, dollops of cream and bits of meringue.
- Sprinkle with the reserved hazelnuts, to serve.
Tags