Banoffee pile

13 October 2013

Banoffee pile We recently ate a delicious deconstructed banoffee at Orphan’s Kitchen in Ponsonby, and I was inspired to capture the spirit of the dish at home. This dessert potentially requires no actual cooking: you can buy ready-made dulce de leche (although you can easily make it yourself by simmering a tin of sweetened condensed milk for two hours), and instead of making crumble you could use crushed shortbread biscuits.

  • For a pile to serve four:
    200 g dulce de leche
    Crumble (see below), or an equivalent quantity of crushed shortbread
    100 g young coconut (about half a tin), sliced
    One banana, sliced
    One lime
    Four scoops of hokey pokey ice cream
  • To assemble the banoffee, spread the dulce de leche onto a large platter, then scatter over the crumble or crushed biscuits followed by the coconut and banana. Squeeze the lime over everything, then plop scoops of ice cream on top.
  • For the crumble:
    70 g unsalted butter
    ½ cup castor sugar
    1 tbsp demerara sugar
    ⅔ cup flour
    A pinch of salt
  • To make the crumble, combine the ingredients in a food processor until the mixture resembles fine breadcrumbs. Tip into a baking dish and cook at 180°C for 15–20 minutes until the crumbs are just beginning to brown. Allow to cool, then smash the crumble into chunks.