Yield (serves): 4
Prep time: 15 minutes
Cooking time: 2 minutes
For the Tres Leches
8 thick slices of good quality brioche
½ cup (120 ml) sweetened condensed milk
½ cup (120 ml) heavy/double cream
2 ounces (50 ml) amaretto liqueur
1 teaspoon instant coffee powder dissolved in 2 tablespoons of boiling water
For the dulce de leche caramel mousse
½ can (6.5 ounces) (185 g) dulche de leche topping (this is sweetened condensed milk which has been cooked in the can until it caramelizes, it can usually be found in supermarkets next to the condensed milk)
3 cups (720 ml) heavy/double cream
2 ripe but firm bananas
3 tablespoons sugar
Small pinch of ground cinnamon
2 tablespoons chopped pecans
1. Use pastry cutters to cut out round discs from the slices of brioche, mix together the condensed milk, espresso and amaretto and pour over the brioche discs, leave to soak for 5 minutes.
2. To make the caramel cream, simply whisk together the cream and dulce de leche topping until stiff.
3. Slice the bananas and sprinkle over the sugar and cinnamon, cook in a hot frying pan with a little vegetable oil to grease for approximately one minute until caramelized and golden, remove from the pan and allow to cool slightly
4. To assemble the dessert, place a brioche disc on a plate, top with caramel whipped cream (I like to use a piping bag for this, however you can just spoon it on) and some banana slices, repeat this step and top the dessert with a some chopped pecans and a drizzle of the remaining dulce de leche topping which has been warmed to make it easier to drizzle. Enjoy!