Banoffee with oatmeal cookies

Preheat the oven to 180ºC. Cover the bottom of the mold with baking paper. Crush the cookies in a blender, mix with salt and slightly melted butter. Form the base of the future pie with no more than 5mm sides. Bake for 10 minutes and leave to cool.

Cook the caramel. Put the whisk and bowl in the freezer for 10 minutes. Combine the very cold cream with the powdered sugar and cheese, beat until fluffy (4-5 minutes). At the very end, add the powdered coffee and whip for 30 seconds.

Pour the cooled caramel over the oat base. Slice the bananas into circles, arrange on top of the caramel, followed by the air cream. Leave in the refrigerator for at least 2 hours.