Banoffee Pie

BATTER:

Crush the biscuits in a food processor or blender, then mix in the melted butter and flour, mixing until you get a moist crumb.

Press the mixture into a springform pan and bake in an oven preheated to 180 degrees for 15 minutes. Let the crust cool.

FILLING:

Slice the bananas and add the 2 tablespoons of lemon juice so they don't brown; set aside.

Spread the dulce de leche over the crust; if you prefer, microwave the dulce de leche for 30 seconds to soften it a little.

Arrange the bananas over the dulce de leche layer and sprinkle ground cinnamon to taste over the bananas already in the pan, to give the pie a little extra flavor.

TOPPING:

Heat a little water in a saucepan to make a double boiler, then take the 3 egg whites and place them in a glass bowl along with the cup of sugar, set it over the pan of hot water and whisk until the sugar is well incorporated into the whites, approximately 4 minutes.

Feel with your fingertips whether the sugar is completely dissolved; when there are no more sugar crystals in the whites, remove from the heat. Place the whites and sugar in the mixer and beat for about 10 minutes, or until the whites have cooled completely.

Place the meringue in a piping bag and decorate as you like.

Dust with ground cinnamon to finish and decorate with your favorite Bib’s flavor.