Here is that amazingly decadent dessert made by Murari for last Sunday’s Mantra Room program at West End. It was so popular that I was asked to post the recipe urgently!
Murari doesn’t usually have exact measurements, but with this recipe it doesn’t matter too much. The measurements below make a huge amount, around 60 individual cupcakes/pies. I’ll leave it up to you to do the maths if you want a smaller quantity. Enjoy!
Cookie crumbs crust
- 400g almond meal
- 1/4 c buckwheat flour
- 1/4 c granulated sugar
- 100g unsalted butter
- 1 cup desiccated coconut
- 1 tsp baking powder
Mix everything into fine crumbs and bake in an oven tray at 180C for about 10-15mins. Murari took them out three times to mix around so that the base cooked evenly.
- 25 ripe bananas-sliced thinly
Salted Caramel Layer
- 2 cups raw sugar
- 170g butter
- 1 cup thickened cream
- 2 tsp sea salt
- 2 tsp cornflour
Cook sugar until it melts and turns slightly amber in colour, stir occasionally.
Immediately add the butter, mix with a whisk.
Take off heat.
Add the cream, salt and cornflour, continue whisking until mixed thoroughly.
Set aside to cool.
Add 2 cans nestle caramel and beat until smooth.
Coffee Cream Topping
- 3 x 600ml thickened cream
- 3 x tsp decaf coffee
Beat cream and coffee together until thick.
Assemble everything in this order:
Sprinkle the cookie crumbs in to make the crust
Salted caramel sauce
Yields 60 muffin size pies