Banoffee pie without cooking with Gentilini Nuvole cream and cocoa

Banoffee pie without cooking with Gentilini Nuvole cream and cocoa


For the base:
110 g Gentilini Nuvole cream and cocoa
40 g dark chocolate
30 g butter

For the filling:
2 little banana
100 g butter
5 g salt
100 g brown sugar
390 condensed milk

To decorate:
150 g fresh cream
Chopped Nuvole cream and cocoa


Melt the butter with the chopped chocolate, in the meantime put the biscuits in the mixer with the blades and reduce them to powder: add chocolate with butter and work again to obtain a sandblasted mixture.

Cover a 16 cm diameter mould with baking paper both on the base and in the inner edge, pour a large half of biscuits and level with the help of a spoon or better the bottom of a glass, then use the remaining dough to create the edges of the cake. Store in the refrigerator to cool well.

In a saucepan melt butter and sugar, until the latter has melted and takes on a browned color, add the condensed milk and simmer for a minute stirring continuously, until the mixture has a caramel color. Let the mixture cool then pour about half of the toffee on the base, let it cool again.
When the cake is cold, slice the bananas and place them on top of the toffee, then quickly whip the cream without more sugar and put it on the surface creating curls with the back of the spoon. Chop some other Nuvole biscuits with cream and cocoa and put the cake in the fridge, removing the mold when serving

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