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‘Banoffee’ Kiwi Cups with Homemade Dulce de Leche

Recipe by Hungry Bear Grazing

  • DULCHE DE LECHE (CARAMEL FILLING)
  • 1 can sweetened condensed milk
  • 1/4 cup dark brown sugar
  • 1/4 cup unsalted butter
  • CRUST
  • 3/4 cup Biscoff biscuits/digestive biscuits/graham crackers
  • 1/3 cup room temperature unsalted butter
  • ASSEMBLING
  • 3 gold kiwifruits, sliced (I’ve kept the skin on as I personally enjoy eating the whole fruit, remove if desired)
  • 1 cup heavy whipping cream, cold 250 ml
  • 1 teaspoon vanilla extract

For the Dulce de Leche:

  1. Combine the butter and brown sugar in a saucepan over low heat until melted.  
  2. Add the condensed milk, increase the temperature to medium heat and stir consistently, allow it to come to a boil and thicken for a few minutes. Remove from heat. 

For the crust:

  1. Crush biscuits into a fine powder by using a food processor, or by hand with a rolling pin, set aside. 

To assemble:

  1. With an electric mixer, whip the heavy cream until soft peaks form.
  2. Layer the cups with a full tablespoon of crust, a spoonful of Dulce de Leche, kiwi slices and cream, repeat this process until the cup is fully assembled.
  3. Keep in the fridge until ready to serve.

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