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It-Tnejn Li Huma 12.05.11

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Chocolate, Banana and Toffee layers

Serves 6




  • 6 tortilla wraps
  • 400g hazelnut chocolate spread
  • Toffee sauce
  • 5 bananas sliced
  • 285ml double cream, whipped
  • 150g flaked almonds slightly toasted
  • Chocolate curls to decorate



  • - spread the hazelnut chocolate spread over one side of the tortilla wraps, then spread with the toffee sauce
  • - arrange one on top of the other in a stack with sliced bananas and flaked almonds in between each layer; reserve a tablespoon of the flaked almonds for the top
  • - beat the cream and spread on the top tortilla; refrigerate and just before serving dust lightly with cocoa powder and decorate with chocolate curls

Toffee sauce 1


  • 115g butter diced
  • 200g sweetened condensed milk
  • 115g soft brown sugar
  • 2 tablespoons golden syrup




  • - place the butter in a pan with the condensed milk, brown sugar and syrup and heat gently, stirring, until the butter has melted and the sugar has completely dissolved
  • - bring to a gentle boil and cook for 7-10 minutes stirring constantly, until the mixture thickens and turns a light caramel colour
  • - cool


Toffee Sauce 2


  • 100g butter
  • 100g dark brown soft sugar
  • 397g can sweetened condensed milk




  • - place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves
  • - add the condensed milk and bring gently to the boil, stirring continuously and cook for 5 minutes
  • - remove from the heat and cool