Banoffee mess cups

Name: Banoffee mess cups
Yield: 12
Cuisine: British
Ingredients: 250g pack ready-rolled shortcrust pastry; 100g hazelnuts, toasted and crushed; 3 ripe bananas, sliced; 450g jar dulce de leche toffee sauce; 300ml carton of double cream, whipped; 4 shop-bought meringues, broken up

—·British

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Eat Yourself Healthy

Ingredients

250g pack ready-rolled shortcrust pastry
100g hazelnuts, toasted and crushed
3 ripe bananas, sliced
450g jar dulce de leche toffee sauce
300ml carton of double cream, whipped
4 shop-bought meringues, broken up

Instructions

4 steps

Preheat the oven to 200ºC/400ºF/gas 6.

Unroll the pastry and place on a baking sheet. Bake in the oven for 15 minutes, until golden. Set aside to cool, then snap up into pieces. Divide the pieces between the tea or coffee cups.

15 min

Fill up the cups with alternate layers of hazelnuts (set some aside to decorate), banana slices, spoonfuls of dulce de leche, dollops of cream and bits of meringue.

Sprinkle with the reserved hazelnuts, to serve.

Progress

0 / 4 steps