Donna Hay:

A lus­cious dessert for an un­beat­able din­ner-party fi­nale

Sunday Tasmanian - Tassie Living - - TASSIE LIVING - by Donna Hay


• 160g plain sweet short­bread bis­cuits • ¹⁄³ cup (25g) des­ic­cated co­conut • 50g un­salted but­ter, chopped and melted • ½ cup (150g) store-bought dulce de leche or thick caramel • 4 ba­nanas, peeled and thinly sliced • 250g sour cream • 1 cup (250ml) sin­gle (pour­ing) cream

• Dutch co­coa, for dust­ing


STEP 1 Place the bis­cuits, co­conut and but­ter in a small food pro­ces­sor and process un­til com­bined. Press the mix­ture into the base and sides of a lightly greased 24cm pie dish. Re­frig­er­ate for 30 min­utes or un­til firm.

STEP 2 Spread the caramel over the base and top with the ba­nana.

STEP 3 Place the sour cream and cream in the bowl of an elec­tric mixer and whisk un­til stiff peaks form. Spread over the pie and dust with co­coa to serve. Serves 6–8.

“It’s hard to re­sist a but­tery bis­cuit base with deca­dent caramel fill­ing”

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