If you had banoffee pie in one hand & lotus mousse in the other – trust me when I say, clap your hands together & you will be clapping for this combination forever.

Did you know Biscoff, salted caramel & mascarpone cheese are best buds. They compliment each other eiphorically. Throw in some bananas & they act like maracas to the whole symphony of togetherness.

So, Everyone, I would like to cordially invite you to the wedding of biscoff & banoffee – Bisconoffee.

RECIPE

174g – Cream Cheese

130g Mascarpone Cheese

300 ml Double Cream

220g Salted Caramel

1/2 jar Biscoff Spread

2 bananas diced

2 Tbsp Butter

14 Rich Tea Biscuits Crushed/ lotus biscuits

Caramel sauce to drizzle

Chocolate sauce to drizzle

Chocolate wafers for decoration.

Method

• Take out 2 tbsp each Biscoff Spread & Salted Caramel & heat them in a microwave & mix together.
• Mix together, cream cheese, mascarpone cheese, double cream, the rest of biscoff & salted caramel in a bowl.
• This is your mousse ready.
• In a fry pan melt the butter & add the crushed biscuits.
• Saute until fragrant. Do not burn these.
• In a dish, layer the sautéed biscuits on the bottom.
• Top with the melted biscoff & salted caramel mix.
• Top this with diced bananas.
• Add the bisconoffee mousse we prepared.
• Smooth out the surface.
• Drizzle caramel & chocolate sauce on top.
• Decorate with chocolate wafers.

Happy Foodieating.