Chocolate Banoffee pie with Mascarpone topping
No bake pie with buttery biscuits and nuts base, toffee, slices of banana, chocolate ganache layers and finally topped with absolutely delicious mascarpone whipped cream

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Chocolate Banoffee pie with Mascarpone topping

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Adjust Servings:
For the Biscuits and nuts base
200 g (your choice of biscuits like digestive/graham crackers/gingernut) biscuit
1/2 Cup Walnuts
100 g Melted Butter
For the toffee and banana layer
1 Tin cooked condensed milk(dulce de leche)
A pinch of Salt
2 medium Banana
For the chocolate layer
150 g semi sweet chocolate chips
75 g Fresh cream/whipping cream
1 1/2 tea spoon unflavored gelatin
3 Table spoon Water
For the mascarpone whipped cream topping
1 Sachet (35 g) Whipping Cream Powder
1/2 Cup Cold Milk
1 Tea spoon Vanilla Extract
1/2 Cup Mascarpone Cheese
A pinch of Salt

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  • Sweet


    • For the Biscuits and nuts base

    • For the toffee and banana layer

    • For the chocolate layer

    • For the mascarpone whipped cream topping



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    Prepare the base

    Brush a 7 inch (18 cm) pie dish or removable bottom pan with little butter.

    In a food processor, take biscuits and walnut and pulse them until you get uniform crumbs. Then add rest of the melted butter and pulse again to mix well.

    Place the biscuit and nuts mixture into prepared pie dish and press them evenly with the back of a spoon.

    Keep the biscuit base in the refrigerator minimum 30 minutes.


    Prepare the toffee layer

    Take dulce de leche in a bowl, and add a pinch of salt and mix them well to loosen up without leaving and lumps.

    When the biscuit base set, spread the prepared dolce de leche on it evenly.


    For banana layer

    Cut the bananas into half inch thickness and layer them evenly on toffee layer.

    Keep it back to the refrigerator until chocolate mixture is ready.


    For the chocolate layer

    In a bowl take gelatin powder and water and mix them well and keep aside to bloom for about 5 to 8  minutes.

    Take chocolate chip and cream in a bowl and melt them by keeping on a double boiler (make sure the bowl you took chocolate doesn’t have any traces of water).

    Now melt the bloomed gelatin by keeping in a microwave oven for 30 second or on a double boiler.

    Add the melted gelatin to the chocolate mixture and keep them aside to warm.

    When the chocolate mixture is warm, slowly pour it on Banana layer.

    Keep them in refrigerator for about 2 hours or more to set.



    For Mascarpone topping

    In a bowl take whipping cream powder and half cup cold milk with vanilla extract and whip them until soft peak.

    Now add half cup of mascarpone cheese straight out of refrigerator and whip them until you get stiff peak.

    Pipe them or spread them on top of the chocolate layer.

    Decorate them as you prefer. Keep them refrigerator until ready to serve.


    Tips & Tricks

    • You can substitute the nuts or completely avoid it as you prefer.
    • If you want, only whipped cream can be used without mascarpone added to it.
    • To make Dulce de leche yourself, Take a pressure cooker and keep unopened can of condensed milk in it. pour normal water just 1 inch above the condensed milk tin and close with pressure lid. Now when you get the 1st whistle, keep it in simmer cook for about 45 to 1 hour.
    • If you don’t have pressure cooker, you could use deep bottom vessel as well. but you have to cook it for about 3 hours. (same way as pressure cooker – condensed milk tin unopened and submerge in the water).
    • If you are making dulce de leche by your self, make sure you completely cool them before opening the lid.



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