Biscoff Banoffee Box
This is love at first bite. It's such fun when a handful of ingredients come together so deliciously. We love a good banoffee at home, and this Biscoff twist to the banoffee was everything good. It's really easy to make as well.
Ingredients
Biscuit base
- 40 g Biscoff biscuits
- 10 g clarified butter/ ghee
Cream layer
- 150 g cream 25% fat, chilled
- 1-2 tbsp icing sugar
- 1/4 tsp vanilla extract
- 150 g mascarpone cream chilled
Biscoff Spread layer
- 80 g Biscoff Spread melted
Miscellaneous
- 3 Biscoff biscuit crumbs
- 1/2 banana sliced
Garnish
- Biscoff Spread & biscuit crumbs to finish
Instructions
Biscuit base
- In a hand blender, finely grind the biscuits, then stir in the clarified butter/ghee. Turn into the prepared box and gently press into place. Don't pack the crumbs in too tightly.
Cream layer
- Place the chilled cream, icing sugar and vanilla extract in a large bowl and whip at high speed to medium soft peaks.
- Add the chilled mascarpone and whip until just smooth. Don't overwhip else you'll loosen the cream too much.
Assemble
- Pipe half the cream over the biscuit base and level off.
- Pour over melted Biscoff spread and place in the freezer for 10 minutes for the Biscoff spread to firm up.
- Top the spread with banana slices.
- Scatter biscuit crumbs to cover the banana slices, then finally pipe over the remaining cream.
- To finish, drizzle some melted Biscoff spread over the top, edge the box with Biscoff crumbs, and top with a biscuit if you like.