Banoffee Torta

A delicious biscuit base layered with caramel, chantilly cream, dark chocolate shavings & banana. Recreate a Fratelli Fresh classic.


  • • 4 x 395g tins sweetened condensed milk
  • • 300g unsalted butter, chopped
  • • 750g digestive biscuits
  • • 50g hazelnut praline paste (optional)
  • • ½ vanilla bean, split & seeds removed
  • • 600ml thickened cream
  • • 75g castor sugar
  • • 4 bananas, sliced
  • • 200g 70% dark chocolate, curled


  1. Place tins of condensed milk in a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer on a very low heat for 5 hours, making sure to keep tins covered with water. Remove the tins and cool in fridge overnight.
  2. Meanwhile, melt the butter either in a small saucepan over low heat, or in a bowl in a microwave. Add hazelnut praline paste (if using) and mix to combine.
  3. Blitz biscuits in a food processor until finely crumbed. Add melted butter and mix to combine.
  4. Add biscuit crumb to a loose-based flan tin and press mixture into the base of the tin until it is nice and compact. Place tin in the freezer for 2 hours to firm up.
  5. Use a piping bag and thick nozzle (size 20) to pipe caramel over biscuit base, piping in a circle, starting from the centre. (Or spoon caramel over the biscuit base if you don’t have a piping bag).
  6. Add vanilla seeds and sugar to the cream and whisk until stiff peaks form.
  7. Remove banoffee torta from the tin and transfer to serving plate. Pipe or spread the cream over the caramel, then decorate with banana and chocolate swirls.

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