Speculoos Banoffee

Directions

1. 1
   Crush the biscuits by putting them in a freezer bag and crushing them with a rolling pin.
2. 2
   Melt the butter and mix with the cookie crumbs.
3. 3
   Spread this mixture into a large or individual pastry rings... Put in the refrigerator for 20 minutes.
4. 4
   Pour a layer of white chocolate caramel ganache on the shortbread base.
5. 5
   Peel the bananas, slice them, and spread them on the caramel. Chill.
6. 6
   At serving time, whisk the heavy cream until it becomes chantilly, while adding the powdered sugar.
7. 7
   Remove the pastry circle, and pipe the cream with a pastry bag.
8. 8
   Sprinkle with cocoa powder.