Banoffee mess cups

“A killer mix of creamy banoffee pie and crunchy meringue, these little cups are great for parties ”

4 shop-bought meringues , broken up

250 g ready-rolled shortcrust pastry

100 g hazelnuts , toasted and crushed

3 ripe bananas , sliced

450 g dulce de leche toffee sauce

300 ml double cream , whipped

Method

1. A killer mix of creamy banoffee pie and crunchy meringue, these little cups are great for parties
   
2. Preheat the oven to 200ºC/400ºF/gas 6. Unroll the pastry and place on a baking sheet. Bake in the oven for 15 minutes, until golden. Set aside to cool, then snap up into pieces. Divide the pieces between the tea or coffee cups.
3. Fill up the cups with alternate layers of hazelnuts (set some aside to decorate), banana slices, spoonfuls of dulce de leche, dollops of cream and bits of meringue. Sprinkle with the reserved hazelnuts to serve.