Ingredients:
to the base
200 g of Biscuit Maizena Piraquê
150 g unsalted butter
For the filling
400g of creamy dulce de leche
4 bananas cut into slices
for the chantilly
400 grams of fresh cream
4 tablespoons of sugar
for decoration
Chocolate 60% grated cocoa to taste
Preparation mode:
Base
– Process the cookies until you get a fine crumb.
– Then melt the butter and mix the farofa.
– Line a 27 cm springform tin with a removable base and refrigerate for 10 minutes.
– Bake in a preheated oven at 200°C for 7 minutes. Wait for it to cool down.
Assembly
– Stuff the pie with the dulce de leche, smoothing it out well.
– Arrange the banana slices on top and cover with the whipped cream.
– Garnish with chocolate shavings and serve chilled.
Yield: 8 servings
Preparation time: 30 minutes
