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Lancewood Creamy Banoffee Cups
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Lancewood Creamy Banoffee Cups

Ingredients

150 g coconut biscuits , crushed
45 ml butter , melted
120 g caramel treat  (30g per layer)
2 small banana(s) , sliced (1/2 banana per layer)
100 g LANCEWOOD® Mascarpone
200 ml cream

Method

Using a small mixing bowl, mix the coconut biscuits with the butter.

Place a layer of biscuit at the bottom of two serving glasses. Next layer 30 g caramel treat to each, followed by another layer using half a banana per glass per layer.

In a separate bowl, add the Mascarpone and cream and beat together until soft peaks form. Add a layer of mascarpone mixture on top of the banana slices.

Repeat the layers and finish with a sprinkle of crushed biscuits.

Keep in the fridge until you are ready to enjoy them.

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