No-bake Banoffee pie with white chocolate mousse topping
The most delicious no-bake banoffee pie recipe with a cloudy white chocolate mousse topping and buttery cookie base is a showstopping dessert.
Prep Time 30 minutes
Total Time 30 minutes
Servings 10 -12
for the white chocolate mousse
- 1/4 cup sugar
- 1/4 cup water
- 2 egg whites
- 75 g white chocolate melted
- 1 cup whipping cream whipped to stiff peaks
for the base
- 4 cups approx 400g cookies cookie crumbs
- 1/2 cup salted butter melted
for the caramel filling
- 1 x 400g can dulce de leche/caramel treat
- 250 ml whipping cream
- juice of 1/2 lemon
- 3 large bananas sliced
To make the white chocolate mousse, combine the sugar and water in a small saucepan and bring to a boil. Allow to cook for 5 minutes until the mixture is syrupy.
While the syrup is boiling, whisk the egg whites until stiff peaks form.
Pour the hot syrup into the egg whites in a thin, steady stream whilst continuously whisking until the mixture is thick and glossy.
Pour in the white chocolate and whisk well then fold in the whipped cream.
Transfer the mousse to a piping bag fitted with your desired nozzle and place in the fridge to chill.
To make the base, combine the cookie crumbs with the melted butter and press into the base of a +- 20cm loose-bottomed cake pan.
Place in the fridge to chill for 20 minutes.
To make the filling, whisk the cream until thick then whip in the caramel and lemon juice.
When the base has set, slice the bananas and place them into the prepared base. Pour over the filling and place in the fridge to set for 1 hour.
When 1 hour has passed, pipe the chocolate mousse onto the pie and place back in the fridge to set for at least 4 hours but preferably over night.
When you are ready to serve, grate over a little dark chocolate and slice.