Banoffee Pie
Member recipe

Banoffee Pie

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Cooking time

Chill for 2-3 hours or overnight.

Servings

Serves 6

This is a much lighter alternative to the traditional banoffee pie, similar to a cheesecake, which would be ideal for entertaining.

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Ingredients

  • 40g Yeo Valley butter
  • 100g digestive biscuits, crushed finely
  • 3 sheets leaf gelatine(6g)
  • 250g mascarpone cheese
  • 450g Yeo Valley Toffee yogurt
  • 2-3 Tbsp toffee fudge sauce
  • 2 medium bananas
  • 15g Dark chocolate

Method

    1. Melt the butter in a pan and add the crushed biscuits, mixing well. Press into the base of a 20cm (8inch) loose based tin and chill for 10-15 minutes.
    2. Dissolve the gelatine according to the instructions on pack. Whisk the mascarpone with the yogurt, whisk in the dissolved gelatine, mixing well. Gently stir in the toffee sauce to marble the mixture.
    3. Slice 11/2 bananas and arrange over the base, pour over the yogurt mixture and level the top with a knife. Chill for 2-3 hours or overnight. Serve with slices of the remaining banana and some grated chocolate or chocolate curls.
    4. TIP: Try using Yeo Valley yogurt with vanilla and 4 Tbsp toffee sauce instead of the toffee yogurt.

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Comments

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possession's picture

I'm afraid this didn't work for me. Base is standard and yoghurt and marscapone mixture seemed fine but once that was combined with the dissolved gelatine the mixture was very wet and never set. In the end I resorted to freezing and churning the whole lot and serving it up as a banoffee frozen yoghurt. Tasty but ultimately not what was hoped for. I did have to mess with the quantities a little (smaller tin size) so maybe others will have more luck (haven't rated it down on that basis).

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