Amber Black's Tiramisu Banoffee Mess
Over a year ago
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Ingredients
- 100g dark chocolate
- 3tbsp double cream
- 175g sponge fingers
- 2tbsp coffee liqueur
- 125ml cooked strong black coffee
- 100g mascarpone
- 225ml + 5tbsp double cream
- 450g dulce de leche
- 4 medium bananas
- 225ml fresh custard
Accompaniment
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Description
Creamy, dreamy and very rich.
Method
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1
1. In a small pan gently melt 100g dark chocolate with 3 tbsp double cream until smooth. Allow to cool.
2. Snap 175g sponge fingers into pieces and line the base of a 1.5 litre-2 litre bowl. Combine 2 tbsp coffee liqueur with 125ml cooled strong black coffee, pour over and allow to soak in.
3. Whip 100g mascarpone with 5 tbsp double cream until fluffy and spoon over the sponge. Drizzle over 450g dulce de leche from a jar followed by the melted chocolate. Slice over 4 medium bananas. Spoon over 225ml fresh custard from a carton.
4. Whip 225ml double cream to soft peaks and spoon over. Chill well. Dust with cocoa before serving.
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