Banoffee mess cups

Name: Banoffee mess cups
Total time: 30 min
Yield: 12
Ingredients: 4 shop-bought meringues broken up; 250 g ready-rolled shortcrust pastry; 100 g hazelnuts toasted and crushed; 3 ripe bananas sliced; 450 g dulce de leche toffee sauce; 300 ml double cream whipped

Cream, meringue & hazelnuts

Vegetarianv

“A killer mix of creamy banoffee pie and crunchy meringue, these little cups are great for parties ”

Serves 12

Cooks In30 minutes plus cooling time

DifficultySuper easy

Fruit British Puddings & desserts

Nutrition per serving

Calories 378 19%
Fat 20.6g 29%
Saturates 9.3g 47%
Sugars 33.2g 37%
Salt 0.4g 7%
Protein 3.9g 8%
Carbs 48.5g 19%
Fibre 1.4g -

Of an adult's reference intake

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Ingredients

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

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Method

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.
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.