Express no-bake Banoffee recipe

Ingredient Preparation: 20 minutes before making the recipe, place the liquid cream, a mixing bowl, and the beaters in the freezer.

Preparation of the base. Lightly butter the rings and place them on 4 plates. Melt the butter in a small saucepan and set aside. Blend the cookies or crush them finely in a freezer bag with a rolling pin. Mix the cookie crumbs with the melted butter. Distribute the mixture into each ring and press down firmly with a glass, for example.

Assembly: Place a drizzle of caramel on the bottom of the cookies. Slice the bananas into thin rounds. Spread the rounds over each cookie base in a circular pattern. Drizzle with caramel and then refrigerate.

Preparation of the crepe. Take out the cream, whisks, and mixing bowl. Pour in the cream, add 100 g of mascarpone and a packet of vanilla sugar. Start whisking at low speed and gradually increase until the cream is well whipped.

Let it rest. Avoid whipping for too long; otherwise, the cream will become grainy. Generously distribute the cream in each ring and smooth the top. Return to the refrigerator for at least 3 hours.

Decorate with banana slices (if there are any left), caramel, cookie crumbs, or like me with a bit of shredded coconut and chocolate shavings. Remove the ring using the blade of a knife quickly dipped in warm water. Enjoy it well chilled.