Speculoos Banoffee

1. 1

   Crush the biscuits by putting them in a freezer bag and crushing them with a rolling pin.

2. 2

   Melt the butter and mix with the cookie crumbs.

3. 3

   Spread this mixture into a large or individual pastry rings... Put in the refrigerator for 20 minutes.

4. 4

   Pour a layer of white chocolate caramel ganache on the shortbread base.

5. 5

   Peel the bananas, slice them, and spread them on the caramel. Chill.

6. 6

   At serving time, whisk the heavy cream until it becomes chantilly, while adding the powdered sugar.

7. 7

   Remove the pastry circle, and pipe the cream with a pastry bag.

8. 8

   Sprinkle with cocoa powder.

* Per serving · 4 servings · Values may vary.

No additional tips available.