Banoffee Dacquoise

Made on a whim, leftover egg whites and bananas screaming ‘use me or lose me’ every time I passed, I quicky whipped them up into this recipe. Little did I know every single person who tried it (believe me there were a few, It’s a biggy) proclaimed it was the best dessert they have ever eaten.

Moral of the story? Don’t try too hard and don’t let anything go to waste. Shove all in the oven and hope for the best….

Apparently the best dessert I have ever made……..

meringue, dacquoise, banoffee, banoffee pie, easy desserts, leftovers, speedy desserts, easy recipes

Yield: 8-10

Author: Suze Morrison

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Banoffee Dacquoise

Made on a whim, leftover egg whites and bananas screaming ‘use me or lose me’ every time I passed, I quicky whipped them up into this recipe. Little did I know every single person who tried it (believe me there were a few, It’s a biggy) proclaimed it was the best dessert they have ever eaten.Moral of the story? Don’t try too hard and don’t let anything go to waste. Shove all in the oven and hope for the best….

Ingredients

• 230g Egg Whites
• 250g Caster Sugar
• 1tsp Cream of Tartar
• 120g Hazelnuts, roasted and roughly chopped
• 50g Dark Chocolate, chopped, I use Lindt 70%, plus extra grated to garnish
• 300g Dulce de Leche
• ½ Lime, zest
• ½ tsp Sea Salt Flakes
• 2 Ripe Bananas, sliced
• 300ml Double cream, whipped to soft peaks

Instructions

1. Preheat oven 150C, line an 8” springform pan with non-stick paper and set aside.
2. Add the sugar to a food processor and pulse to break it down a little. Add the egg whites to a spotlessly cream bowl, along with the cream of tartar and whisk to soft peaks, Add the sugar 1 tablespoon at a time, making sure each is dissolved before adding the next.
3. Once the sugar has been incorporated, continue to whisk on medium high for 10 minutes or until thickened and glossy. Fold in the nuts and chocolate and spoon into your prepared tin.
4. Create an indent in the centre with the back of a spoon and bake for 30 minutes. without opening the door, turn the oven off and leave to cool for 3 hours.
5. Once cool, remove from the tin and spoon over the dulce de leche. Sprinkle with the salt and lime zest then top with the bananas.
6. Finally, spoon over the cream top with more chocolate and serve immediately.

https://gourmetglow.co.uk/recipes/banoffee-dacquoise

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