Fratelli Fresh, everyone’s favourite Italian family restaurant, is about to hit a remarkable milestone.

Sometime soon, they’ll sell their 65,000th slice of their signature dessert, the Banoffee Torta. A layered dessert of buttery biscuit crumb, soft toffee, Chantilly cream, sliced banana, and topped with chocolate curls, the Banoffee Torta is a delectable end to any Fratelli Fresh dinner.

To celebrate the culinary delight, the customer who orders the 65,000th slice of dessert will receive a prize unimaginable by any standard – a year’s worth of weekly slices of the Banoffee, the perfect sugary reward for anyone needing a pick-me-up at the end of a long work day. Any customer raring to be the lucky one to win this grandiose prize will need to purchase a slice of Banoffee Torta at any of their nine restaurants in Sydney and Melbourne: Alexandria, Bridge Street, Crows Nest, Entertainment Quarter, Potts Point, Walsh Bay, Macquarie Street, Westfield Sydney, and Alfred Place. The winning customer will be notified of their prize at the time of dining.

But if you miss out on that cherished piece of cake, don’t stress. Just check out the recipe below, straight from the Fratelli Fresh kitchen, and make yourself a delicious treat whenever you want to.

(Image of The Fratelli Fresh Banoffee Torta via Rashmi Mohotti)

Ingredients

4 x 395g tins of  sweetened condensed milk
300g unsalted butter, chopped
750g digestive biscuits
50g hazelnut praline paste (optional)
½ vanilla bean, split & seeds removed
600ml thickened cream
75g castor sugar
4 bananas, sliced
200g 70% dark chocolate, curled

Method

1. Place tins of condensed milk in a large saucepan, cover with water and bring to the boil. Reduce the heat and simmer on a very low heat for 5 hours, making sure to keep tins covered with water. Remove the tins and cool in fridge overnight.

2. Meanwhile, melt the butter either in a small saucepan over low heat, or in a bowl in a microwave. Add hazelnut praline paste (if using) and mix to combine.

3. Blitz biscuits in a food processor until finely crumbed. Add melted butter and mix to combine.

4. Add biscuit crumb to a loose-based flan tin and press mixture into the base of the tin until it is nice and compact. Place tin in the freezer for 2 hours to firm up.

5. Use a piping bag and thick nozzle (size 20) to pipe caramel over biscuit base, piping in a circle, starting from the centre. (Or spoon caramel over the biscuit base if you don’t have a piping bag).

6. Add vanilla seeds and sugar to the cream and whisk until stiff peaks form. 7. Remove banoffee torta from the tin and transfer to serving plate. Pipe or spread the cream over the caramel, then decorate with banana and chocolate swirls.

7. Eat and enjoy

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