For the butter pie crust:
160 g flour
115 g butter (cold)
2 tablespoons cold water
For the toffee cream:
125 g mascarpone
170 g dulce de leche or caramel cream
125 ml whipped cream (unsweetened)
For the banana cream:
125 g mascarpone
125 ml whipped cream (unsweetened)
2 bananas
additional: 2 bananas for bottom layer
dulce de leche for topping
Servings: 6 servings
Preparation time: 90 minutes
Baking time: 15 minutes
For the butter pie crust:
5.6 oz flour
4 oz butter (cold)
2 tablespoons cold water
For the toffee cream:
4.4 oz mascarpone
6 oz dulce de leche or caramel cream
4.4 oz whipped cream (unsweetened)
For the banana cream:
4.4 oz mascarpone
4.4 oz whipped cream (unsweetened)
2 bananas
additional: 2 bananas for bottom layer
dulce de leche for topping
Servings: 6 servings
Preparation time: 90 minutes
Baking time: 15 minutes
Hello my little toffee-loving-sugar-pie, today we are making the best creamy mascarpone banoffee recipe! It’s a variation of the classic banoffee but with much more structure and creaminess. You should definitely give this recipe a try, you definitely won’t regret it!
How to make the butter pie crust?
To make the crust you need to follow just a few easy basic steps:
1. In a bowl mix the flour, cold butter and 2 tablespoons of cold water (it’s important that the butter is cold and cut into smaller pieces). When mixed the dough needs to be nicely blended with no butter clumps in it.
2. Cover the dough and let it rest in the fridge for half an hour (in the meantime prepare the two creams for the banoffee, find the instructions below)
3. Take out the dough and roll it out. To place it easier in the pie pan, you can first cut two pieces of plastic wraps (and stick together) and roll out the dough on the plastic wrap. When finished place it on top of the pie pan.
4. After placing the dough in the pan, let it rest again for 15 minutes in the fridge.
5. Preheat the oven on 180 ° C (356 ° F), take out the dough from the fridge and pick a lot of holes with a fork (to prevent the dough from rising while baking, if it still rises you can still add a few holes in the beginning of the baking process).
6. Bake 15 minutes, take out and cool down. Now it’s ready!
How to make the best creamy mascarpone banoffee?
Now we’ll discuss how to make our creamy mascarpone banoffee! This one is really easy and does not need any advanced cooking skills. For our creamy mascarpone banoffee recipe we’ll work in a few steps!
1. For the “toffee” cream carefully heat the dulce de leche, when liquid, slowly add it to the mascarpone. While doing so, slowly mix the cream on low speed with a hand mixer. Let it cool down for 20 minutes in the fridge.
2. For the banana cream, blend the bananas to a fine structure, and with a hand mixer, carefully mix it to a nice cream. Let it cool down for 20 minutes in the fridge.
3. Now whip the heavy cream, and add it to both, the banana and toffee cream. Incorporate it carefully with a spatula (to retain the cream structure of the whipping cream).
4. Take out your cooled down butter pie crust. Cut 2 bananas in small slices and place it on the bottom of the crust. On top of that evenly add the banana cream. On top of the banana cream add the toffee cream.
5. Let the banoffee pie cool down in the fridge. Additionally, you can add some dulce de leche topping on the pie. To do that heat it up, and with a spoon make fast movements across the banoffee pie.
Now you learned the best creamy mascarpone banoffee recipe! It’s not hard to make, all you need to do is follow a few important instructions. Let us know if you like your creamy banoffee pie!
