Bannoffee Cheescake

I used to make Bannoffee pie a lot a few years ago, but it was very heavy as a dessert so I thought this would be a lighter variation

• 70g unsalted butter (melted)
• 3 tsp powdered gelatine or 6 sheets leaf gelatine
• 1/2 pkt hobnobs and 1/2 pkt ginger biscuits crushed
• 2 eggs, separated
• 75g caster sugar (used as 50g and 25g)
• 225g marscapone
• dash vanilla extract
• 500ml double cream, whipped (used as 300ml and 200ml)
• 2 bananas sliced
• 1 tin Carnation Caramel (on the shelf with the condensed milk, 397g)
• 1 pkt banana angel delight
• 100g plain chocolate (grated)

Well grease a 20cm springform pan with some of the melted butter. Line the base with greaseproof paper.

Dissolve the gelatine in 2 tablespoons of boiling water, or follow instructions for leaf gelatine and set aside.

Crush the biscuits in a food processor or in a bag with a rolling pin (much more fun!). Add the butter and mix until combined and then press the biscuit mix into the base of the springform tin to form the base. Keep pressing down until it is solid and then leave in a cool place.

Beat the eggs yolks, 50g caster sugar, mascarpone, caramel and the vanilla until pale. Whip 300ml of the double cream and then fold into the mixture with the gelatine.

Beat the egg whites and 25g of the caster sugar in a bowl until stiff (my mum's trick is to tip the bowl upside down over someone's head, the whites are ready when they do not move), then fold into the cheese mixture.

Slice up the bananas and spread over the base, pour the cheesecake mixture over the top and then refrigerate overnight.

Next day, whip up the remaining 200ml of the cream, make up the banana angel delight as directed and mix together. Spread over the top of the cheesecake. Leave in fridge for another couple of hours until serving.

Then remove cheesecake from tin onto serving platter and sprinkle over grated chocolate.

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