Yes, yes, all of that!
START BY PUTTING THE SULTANAS IN THE RUM TO SOAK FOR 2 HOURS, THEN PREPARE THE BANOFFEE PIE. Crush the biscuits and combine them with the melted butter and cocoa. Cover the base of a
NEXT, SPREAD THE CARAMEL OR DULCE DE LECHE OVER THE BASE OF THE PIE (HEAT THE CARAMEL GENTLY IF NEEDED). Peel the bananas and slice them, then arrange them on top of the caramel or dulce de leche.
MELT THE CHOCOLATE IN A MICROWAVE OR DOUBLE BOILER, THEN LET IT COOL. Using an electric beater, whip the cream, mascarpone and the icing sugar, if using, until light, then fold in the melted chocolate. Spread this cream over the bananas. Set aside in the fridge
MAKE THE RUM AND RAISIN ICE CREAM. Separate the eggs. Beat the egg whites to fairly soft peaks with an electric beater, then add
IN ANOTHER MIXING BOWL, BEAT THE CHILLED CREAM WITH AN ELECTRIC BEATER UNTIL LIGHT. Whisk the egg yolks with the remaining
MAKE THE CHOCOLATE FUDGE SAUCE. Heat the cream in a saucepan or microwave, then add the chocolate, broken into pieces, and the diced butter. Stir to melt. Let the sauce cool slightly before serving with the ice cream and chocolate banoffee pie garnished with grated dark chocolate.
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