Cheat’s Banoffi Pie
250g reduced fat digestive biscuits (or ginger biscuits can be used instead)
125g butter, melted
400g dulce de leche (sometimes sold as caramel)
2 tbspn toasted almond slivers
3 bananas, peeled and finely sliced
300ml double cream and 150ml low fat marscapone, whipped until soft peaks form
2 tbsp grated dark chocolate (or crumble up a couple of Flakes)
How to prepare
Place the biscuits into a food processor and pulse until the mixture resembles fine breadcrumbs. Or, put into a plastic bag and bash with something heavy to get the same effect. Transfer to a mixing bowl, add the toasted nuts and stir in the melted butter, mixing well to combine.
Put the crumb mixture into a lightly greased 20cm/8in loose-bottomed cake tin and press down into the base. Place in the fridge to chill for 30 minutes.
Spoon the dulce de leche over the biscuit base, and then cover with a layer of sliced bananas. Spoon the whipped cream on top and decorate with the chocolate. Slice into wedges and serve. And try not to think too much about the calories!