Banoffee Cup with Toffee and Whipped Cream
Layered dessert cup combining crushed digestive biscuits, sliced banana, toffee sauce, and whipped cream. If making toffee sauce from scratch, boil condensed milk in water for two and a half hours, then cool before opening to create dulce de leche. Assemble in glasses with alternating layers, finishing with whipped cream and biscuit crumbs.
Ingredients
- 4 graham crackers
- 1 banana
- 3 ½ oz toffee sauce
- ½ cups whipped cream
Instructions
- 1
If making toffee sauce, submerge sealed condensed milk can in a pot of water and boil for two and a half hours, ensuring the can stays covered with water throughout
- 2
Allow the can to cool completely, then open to obtain toffee sauce
- 3
Coarsely crumble graham crackers and peel and slice banana
- 4
Layer half the biscuits in the bottom of glasses, add some banana slices, and top with a couple of teaspoons of toffee sauce
- 5
Add dollops of whipped cream and repeat the layers with biscuits, banana, and toffee
- 6
Finish the top layer with whipped cream and biscuit crumbs
- 7
Serve immediately
Tips
When boiling condensed milk, check water level frequently to prevent the can from becoming exposed, which can be dangerous
Good to Know
Cover and refrigerate for up to 2 hours before serving; toffee sauce can be made 3 days ahead
Toffee sauce can be made several days in advance. Assemble cups within 2 hours of serving to prevent biscuits from softening
Serve immediately in chilled glasses
Common Mistakes
Do not let the condensed milk can become uncovered during boiling to avoid pressure buildup and potential bursting
Do not assemble too far ahead as digestive biscuits will absorb moisture and become soft