This actually went quite wrong, mainly due to impatience and weakness on my part when it comes to hand whipping cream! I also dropped half the cream, then went to get some more, and ended up with so much that it spilt everywhere and our cat went crazy. Cream Madness! Pictures will follow.
Ingredients:
4 bananas, sliced
1 pot dulce de leche or equivalent thick toffee sauce (200ml)
200 ml double cream
100 grams icing sugar
100 grams butter
200 grams (large packet) of chocolate chip biscuits
Method:
1. Place the cookies in a freezer bag and close. Beat with a heavy object until crumbs have formed. You have to be patient and don't let the bag break (like I did). You really need CRUMBS for this to work!
2. Heat the butter and add the crumbs. Stir for 2-3 minutes
3. Pour mixture into a 20cm tart / cake tin and bake on a low heat (180C) for 10 minutes
4. Allow to cool thoroughly
5. While this is cooling, whip the cream with the icing sugar until peaks have formed
6. Finally, spread the dulce de leche on the base, then layer the banana slices all over and top with the cream mixture. Allow to cool for at least 2 hours and serve!
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Actually this turned out great after we put it in the fridge for a while. That is why i recommend at least 2 hours to chill
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