Gino D'Acampo's banoffee pie with amaretti biscuits recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Gino D’ Acampo’ s banoffee pie with amaretti biscuits recipe By Gino D'Acampo - August 28, 2022 My son Rocco loves this and often asked why it has never featured in one of my cookery books. I explained that it isn’t an Italian recipe, but he was so adamant that people should be able to make this that he convinced me to make a slight amendment by adding amaretti biscuits to the base. Rocco asked me to send you this message from him: ‘You’re welcome everyone x’. Haarala Hamilton SERVES 6-8 200g digestive biscuits 50g hard amaretti biscuits 100g salted butter, melted 400ml double cream 400g canned caramel 3 large ripe bananas 100g dark chocolate, coarsely grated Crush both types of biscuits into crumbs by either using a food processor or putting them into a sealed food bag and, using a cooking hammer or rolling pin, smashing them until you get a crumb texture. Place the melted butter in a medium-sized bowl. Tip in the crushed biscuits and use a flexible spatula to mix well, ensuring the butter has coated all the crumbs. Pour into a rectangular glass or ceramic dish (mine measured 24cm x 20cm) and press down firmly. Place in the freezer for 10 minutes. Meanwhile, whip the cream in a medium-sized bowl until soft peaks form. Set aside. Remove the biscuit base from the freezer and gently pour over the caramel. Use a spatula to distribute the caramel evenly, covering the biscuit base entirely. Slice the bananas into 1cm-thick discs and place on top of the caramel. Spoon over the whipped cream and use a spatula to evenly distribute it to cover the bananas completely. Try to create a smooth flat top. Sprinkle the chocolate over the cream to cover completely. Cover and refrigerate for at least 1 hour before you serve it. Now buy the book Gino’s Italy: Like Mamma Used to Make by Gino D’Acampo will be published by Bloomsbury on 15 September, price £25. To pre-order a copy for £21.25 with free delivery until 11 September, go to mailshop.co.uk/books or call 020 3176 2937. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved