Peanut Butter Banoffee Pie

Matt Wilkinson’s grown-up take on banoffee pie is even more delicious than the traditional version.

peanut butter banoffee pie 

Serves 4 

You will need a kitchen blowtorch. 

1 titanium-strength gelatine leaf'

3 ripe bananas 

1/4 cup (35g) icing sugar, sifted 

1/2 cup (125g) mascarpone 

1/3 cup (80m1) thickened cream 

2 egg whites 

1/2 cup (110g) caster sugar 

1 tbs balsamic vinegar 

1/3 cup (100g) dulce de leche 

Peanut butter cookie 

100g softened unsalted butter, chopped 

1/3 firmly packed cup (80g) brown sugar 

1/4 cup (55g) caster sugar 

1 egg 

2 tbs crunchy peanut butter 

2 tbs Milo 

75g dark chocolate, chopped 

1 1/4 cups (175g) plain flour 

1/2 tsp bicarbonate of soda 

1/2 tsp baking powder 

Soak the gelatine in cold water for 5 minutes, then squeeze out the excess liquid. 

Dissolve gelatine in 1 tbs hot water, then cool slightly. 

Whiz 1 banana in a small food processor until a puree, then fold in the icing sugar and mascarpone, followed by the gelatine. 

Whisk cream with electric beaters until firm peaks, then fold into the banana mixture. 

Cover and chill the banana mousse for 2 hours or until set. 

Preheat oven to 180°C. 

For the cookie, beat butter and sugars with electric mixers until thick and pale. 

Add egg, and beat to combine, then beat in peanut butter, Milo and chocolate. 

Sift over flour, bicarbonate of soda, baking powder and a pinch of salt, then stir well to combine. Cover dough with plastic wrap and chill for 10 minutes. 

Roll out between 2 sheets of baking paper until 4mm thick. 

Transfer to a baking tray, leaving the bottom sheet of baking paper attached. 

Chill for 20 minutes, then bake for 15-20 minutes until cooked but still soft in centre. 

Cool.

To make meringue, whisk eggwhites with electric beaters until firm peaks, then gradually add caster sugar and whisk until smooth. 

Transfer to a plain piping bag fitted with a 1cm nozzle. Set aside.

Chop the remaining 2 bananas and toss with the vinegar in a bowl.

To serve, break a 7cm square of cookie onto each serving plate (there will be some left over; it will keep in a airtight container). 

Top with balsamic banana, a large scoop of mousse and 1 tbs dulce de leche. 

Pipe the meringue over the mousse in a zigzag pattern, then, using a kitchen blowtorch, work the flame over the meringue until lightly golden.