Take Bananas, creamy Mascarpone cheese, and rich Dulce de Leche; now put these dreamy ingredients into a crisp, buttery tart shell lined with Lindt chocolate, and you have the most luscious, decadent dessert for the true Banoffee Pie Lover ♥
For those who don’t know what Dulce de Leche is – well, you’ve been missing out on a special treat that’s enjoyed in many different countries, including South America and Europe, on bread and pastries, in cooking and all sorts of desserts, or simply by the spoonful! It can have different names depending on which country you are in, but essentially, Dulce de Leche means Sweet Milk Jam. It’s traditionally made from milk and sugar that are cooked for many hours over a low heat, while stirring continuously. Luckily for us, there are shortcuts! If you’re lucky, you know where you can buy top quality Dulce de Leche. Personally, I prefer to make it, and this can easily be done by simmering a tin of sweetened condensed milk in a saucepan of water (that covers the tin completely!). The process does take time however, so it’s best to make your Dulce de Leche a day or more in advance of when you want to make your dessert.
I found this recipe in a magazine when I was living in Liverpool (UK). Sadly, I don’t remember the name of the magazine, and there’s no publication name on the page I photocopied, so I can’t tell you the source. I’d been wanting to make this recipe for a long time, but was waiting for just the right occasion. I know you’re reading this and thinking: what is “the right occasion”?! Well, for me, it was a meal where there would be lots of people around who would help to make this decadent dessert disappear completely. That is so I would not gain too much weight eating all the leftover portion in one go (because it’s too tempting and delicious to be able to stop yourself from doing so if you’re a piglet like me!). It also meant, if I was going to serve it after a meal, that my guests would have enough room to have a piece after their meal.
So, I when we decided to have an outdoor Bar-B-Q and pool party for eight friends and their children (which meant there would be twelve of us plus a baby), I felt this would be the perfect occasion. I have to say that I served small wedges, since the dessert is very rich, but everyone loved it so much they all asked for seconds! Needless to say, there was none left to nibble on once everyone had left that evening ~ which was a good thing for me :-)
Now, the good thing about this cheesecake is that you can prepare it a day in advance. The filling is not baked, but if you decide to prepare the Dulce de Leche, just remember it will take 3 – 4 hours of simmering and a few hours to cool; so this can be done a few days in advance.
(10 to 12 servings)
The only change I brought to the recipe is using Lindt 70% dark chocolate, and making chocolate triangle shapes to decorate it (instead of using chocolate shavings).
|225 g||All-purpose (plain) flour|
|115 g||Cold butter, diced|
|50 g||Granulated sugar*||Or extra fine (castor) sugar.|
|45 – 60 ml||Cold water|
|115 g||Semi-sweet or plain (unsweetened) chocolate§||Plus more for decoration if desired. Please refer to Notes below!|
|400 g||Sweetened condensed milk|
|250 g||Mascarpone cheese|
|150 ml||Whipping (35%) cream||Lightly whipped.|
|3||Large, ripe but firm bananas|
* If you live in the UK, you should use castor sugar, because the granulated sugar is not sufficiently fine.
§ I used Lindt 70% cacao for both lining the base and for the decorations.