Sometimes you just need a serious injection of cream and butter and caramel and banana to show you that life is indeed sweeter than you ever imagined it to be.
Case in point: Banoffe (or Banoffie, or Banoffee) Pie from Cafe Sopra, a delectable dessert that you really never want to end.
Here it is…
Words cannot even begin to describe the deliciousness of this dessert. Every time I head to Cafe Sopra at Fratelli Fresh (which, if you haven’t been to you really must go) I ask them to put aside a piece of this best-selling beast before it sells out.
But, if you’re not a Sydneysider and dream of chewing on this pie sooner rather than later, here’s the recipe for you, Happies…
2 x 400g cans of sweetened condensed milk
180g unsalted butter, chopped
375g digestive biscuits, halved
60ml thickened cream
Scraped seeds of 2 vanilla beans
75g icing sugar, sifted
30g dark chocolate, finely grated
Start this recipe a day ahead.
Place the cans of condensed milk in a large saucepan of water and bring to the boil over a medium heat. Reduce heat to a simmer and cook for 2 hours adding water if necessary to ensure cans remain covered, remove cans and cool in the fridge for a couple of hours.
Meanwhile melt butter in a small saucepan, and then cool slightly. Using a food prcessor crush biscuits to fine crumbs, add the butter and process briefly to combine. Press crumb mixture over the base of a greased 28cm loose based tin then refrigerate for 30 minutes to firm the base.
Open cooled cans of condensed milk and spoon caramel evenly over the biscuit base and refrigerate overnight to firm.
To assemble pie – using an electric mixer whisk cream, vanilla bean seeds and sugar to stiff peaks. Cut bananas into thin slices. Remove pie from tin and loosen base and place on a plate. Spoon or pipe half the whipped cream over the caramel filling, then place the bananas in an overlapping circle working from the outside in. Top with the remaining cream and sprinkle with grated chocolate.
Cut into slices with a hot dry knife and serve immediately.
By: Chef Andy Bunn
Clearly this isn’t something I would normally suggest. All that butter and cream and wheat is far removed from the usual quinoa, olive oil-based recipes I put forward, but hey, sometimes life just gets all the more sweeter with a happiness-inducing dessert. Right? Too right.
Tell me Happies…
Have you tried this dessert before?
Are you a fan of Cafe Sopra?
Are you thinking of making it?