No-bake PUDS

Whip up a secretly simple showstopper for friends and family

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Banoffee fridge cake

All the flavours of the classic dessert layered in an easy fridge cake.

SERVES 12

READY IN 30 mins, plus chilling

* 600ml double cream

* 250g mascarpone cheese

* 1tsp vanilla extract

* 3tbsp icing sugar, sifted

* 150g salted caramel, plus extra to drizzle

* 360g digestive biscuits

* 5 medium bananas, thickly sliced, plus extra for the top

* 2 chocolate Flakes, crumbled, to serve

YOU WILL NEED

* 20cm springform cake tin, greased with a little oil and lined with cling film

1 In a large bowl, whip the double cream, mascarpone, vanilla and icing sugar to soft peaks.

2 Warm the caramel in a small pan until it turns just runny.

3 To assemble the cake, use a third of the biscuits to cover the base of the tin; cover with a third of the cream mix and half the banana slices and caramel. Repeat again and finish with a layer of cream. Chill for 4 hrs or overnight.

4 To serve, carefully transfer the set cake to a plate and pile on extra slices of banana, a good drizzle of caramel, and scatter the crumbled chocolate Flakes all over the top.