This delicious recipe will serve four people.

RECIPE: Banoffee Shortbread

Caramel filling:
1 x 395g can sweetened condensed milk

250g mascarpone

Shortbread:
250g unsalted butter
1/2 cup caster sugar
1 cup almond meal

2 cups flour

Fillings:
2 ripe bananas

300ml double cream

To make the caramel place the condensed milk, still in the can, unopened into a large pot and cover with water. Simmer for 3 hours. It is important to make sure the tin is completely covered at all times. Remove from the heat and allow to cool completely.

To make the shortbread, cream the butter and sugar together until light and fluffy. Fold in the almond meal and flour until just combined.

Roll the shortbread dough out to 4mm thick, between two sheets of plastic wrap and place in the fridge to rest for half an hour. Once chilled, remove the wrap and cut into 12 rectangles, 4cm by 6cm, and bake at 180C for 15-20 minutes.

To assemble fold the mascarpone through the cooled caramel. Peel and slice the bananas and sandwich between the shortbread biscuits alternating with the cream and caramel.