- Serves: 6
- Cook Time:
- Prep Time: 30 minutes plus 2-3 hrs to chill
- Effort: medium
- 1x400 ml can condensed milk
- 50 g nibbed almonds
- 55 g butter
- 2 tbsp icing sugar
- 100 g digestive biscuits, ground
- 55 g demerara sugar
- 75 ml amaretto (almond liqueur)
- 4 bananas
- 150 ml double cream
- 250 ml mascarpone
1. In a large pot of simmering water, gently boil the unopened can of condensed milk for 3 hours - this makes the caramel.
2. Grease a 25cm springform cake tin and line it with baking paper. Make sure the strip round the sides is at least 10cm inches taller than the tin.
3. Toast the almonds in a hot, dry frying pan for a minute. Take them off the heat when they're still very pale brown as they continue cooking in their natural oils.
4. Cream the butter with the half the almonds and half the icing sugar and fold into the ground biscuits, then press the mixture firmly into the bottom of the cake tin. Place in the fridge and leave to set for at least an hour until firm.
5. Spread the caramel over the biscuit base.
6. Heat the demerara sugar and amaretto in a pan on a low heat for about a minute to make a syrup. Add the sliced bananas and gently stir so they are all coated, then leave to cool.
7. Whisk the double cream together with the remaining icing sugar until it peaks. Loosen the mascarpone in a bowl, working it with a spatula until it becomes soft.
8. Fold the cream into the mascarpone and stir in a further tablespoon of amaretto. Spread half of this over the base. Arrange the bananas on top. Cover with two thirds of the remaining cream, pipe the rest over the cake in small rosettes as decoration.
9. Finish by sprinkling the remaining toasted almonds over the top. Drizzle with melted chocolate (if using) and chill for 2-3 hours before serving.
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