Banoffee Biscoff Pie

A Biscoff cookie crust, creamy caramel filling, fresh banana slices, and a layer of mascarpone cream.

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Ingredients

• 2 bananas

Caramel

• 2 tbsp water

• 1/3 cup sugar

• 1/3 cup cream

Crust

• 250 g biscoff biscuits

• 80 g butter, melted

Cream

• 3 tbsp sugar

• 1/2 cup whipping cream

• 250g mascarpone

• vanilla

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Method

Caramel

• In a saucepan over low heat, place the sugar and water and allow the sugar to dissolve. Don’t stir.

• Turn the heat up to medium and allow the sugar to turn into a dark amber color. Make sure to swirl the pan instead of stirring.

• Slowly add the cream, stir, and allow to boil for 1 minute.

Crust

• In a food processor, grind the Biscoff biscuits.

• Add the butter and mix until well combined.

• Press the crust into a 9-inch tart pan.

• Refrigerate for 30 minutes.

Cream

• In a bowl, whisk the whipping cream, sugar, and vanilla until soft peaks form.

• Add the mascarpone and whisk until combined.

Assembly

• Spread the caramel over the chilled crust.

• Slice the bananas and arrange them over the caramel.

• Spread the cream on top.

• Refrigerate for at least 1 hour.