Banoffee

For Dulce de leche , you need one can of Condensed Milk , unopened. Put it in a pressure cooker, cover it with water. Turn on the flame to full . Let out one whistle. Simmer the flame. Now let it cook for another 20 minutes.

Turn off the flame. Let it cool a bit before opening the pressure cooker. Use tongs to take out the can. It is Super hot. Let it cool overnight.

Whip the cream. Soft peaks only. Don’t overwhip to make it stiff. Divide it into two. In one part , fold in 30 gms of DLD. Put them into a piping bag if you wish to garnish with swirls. Or else a simple spatula works too

For the crust, grind the marie biscuits coarsely. Grind the almonds too. Add in the melted butter and mix it well. When it resembles wet sand, press it into a greased tart tin or a glass dish if u wish to serve it directly.

Put it in the refrigerator to chill for about 20 minutes. Now, we need a layer of DLD . If your DLD is too thick, it wont spread and if its still runny , that means it needed more time in the pressure cooker. You can mix in a little cream

Spread an even layer of DLD on the crust. Slice your bananas just before layering or else they start to turn black and soft. Spread a layer of banana slices over the DLD. Be generous. The bananas add a fresh touch to this dessert.

Melt half of the dark chocolate. Drizzle it over the bananas. Now start piping the whipped cream alternatively with the DLD cream. Or else if you are using a spatula. Spread a layer of both the creams over each other.

Garnish with pieces or shards of dark chocolate and Voila the dessert is ready. Serve it chilled. It should ideally be finished within 24 hrs or less.