Banoffee pie parfaits

Banoffee pie is banana plus toffee - and more! Here, it's layered in jars, for fabulous individual desserts. You can make most of the elements up to three days ahead, and assemble the parfaits up to four hours before serving.

Credit: Cooking with Curtis / Wonho Frank Lee

• serves

  4

• prep

  20 minutes

• cook

  25 minutes

• difficulty

  Mid

Ingredients

2 bananas, diced

 

Pastry cream

• 1 cup thickened (heavy) cream
• 1 cup full cream (whole) milk
• 1 vanilla bean, split and scraped
• ⅓ cup sugar
• 4 large egg yolks
• ½ tsp kosher salt
• 1½ tbsp cornflour (cornstarch)
• 42 g unsalted butter, cubed

Graham cracker streusel

• 110 g (3¾ oz) graham crackers
• 42 g unsalted butter, melted
• 1½ tbsp sugar
• Pinch of salt

Toffee sauce

• 2 cups sugar
• ⅔ cup thickened (heavy) cream
• 115 g butter
• 1 tsp sea salt

Whipped mascarpone cream

• 1 cup mascarpone, chilled
• 1½ cups thickened (heavy) cream
• ¼ cup icing (powdered) sugar, sifted

Chilling time: at least 2 hours

Instructions

1. To make pastry cream: In medium heavy saucepan, bring cream, milk, vanilla bean and seeds to simmer over medium heat, stirring occasionally. Meanwhile, in large bowl, whisk sugar, yolks and kosher salt for 3 minutes, or until very pale and light. Whisk corn flour (cornstarch) into yolk mixture then gradually whisk in simmering milk mixture.
2. Return mixture to saucepan. Whisk custard constantly over medium-low heat for 3 minutes, or until few bubbles burst on surface and custard is thick and glossy. Remove from heat and whisk in butter until well blended.
3. Strain custard through fine mesh sieve into shallow container. Quickly cover with plastic wrap, pressing directly onto surface, and chill at least 2 hours, or until cold and set.
4. To make graham cracker streusel: Preheat oven to 170°C (325°F).
5. In food processer, pulse graham crackers to mostly fine consistency. Transfer crumbs to large bowl. Stir melted butter, sugar, and salt into crumbs.
6. Spread streusel over sheet pan and bake 10 to 12 minutes, tossing occasionally, or until golden and crisp. Let cool completely.
7. To make toffee sauce: In large heavy saucepan over medium-high heat, cook sugar without stirring for about 5 minutes, or until sugar has melted and turned deep golden brown. Swirl pan occasionally to cook sugar evenly. Add cream and butter. Reduce heat to medium and simmer 5 minutes to blend flavors. Stir in salt. Remove from heat. Cool and transfer to refrigerator.
8. To assemble parfaits: In medium bowl, using immersion blender with whisk attachment, beat mascarpone, cream, and sugar in a large bowl until thick and very soft billowy peaks form. Keep chilled until ready to use.  
9. Layer streusel, toffee sauce, pastry cream and diced banana in jars. Top with whipped mascarpone cream and a sprinkle of streusel. Chill until needed. Drizzle more toffee sauce over just before serving.

Notes

• Graham cracker biscuits are available from specialty retailers. Substitute digestive biscuits, or plain biscuits such as Arnott’s Marie.

• To make shead: Pastry cream, streusel, and toffee sauce can be made up to 3 days ahead, covered separately and refrigerated. Parfaits can be assembled up to 4 hours ahead, covered and refrigerated.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.