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banoffee mess cups
© David Loftus

banoffee mess cups
servings
makes enough for 12 tea cups or 24 small coffee cups
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method


These wonderful little cups are a bit of a twist on your usual banoffee pie. A perfect little treat for a party!

Preheat the oven to 200ēC/400ēF/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.

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.

ingredients


• 250g pack ready-rolled shortcrust pastry
• 100g hazelnuts, toasted and crushed
• 3 ripe bananas, sliced
• 450g jar dulce de leche toffee sauce
• 284ml carton of double cream, whipped
• 4 shop-bought meringues, broken up

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