i want these!!!

got these recipes from the net:

banoffee

ingredients:
1 ready-made graham cracker pie crust (or make your own crust for a pie about 25cm across)
1 (400 ml) can sweetened condensed milk
3 bananas
300 ml cream
hot chocolate powder or cocoa, for dusting

procedure:
1. Place the UNopened can of condensed milk (don't open the can!) in a saucepan and cover with water.
2. Bring the water to the boil then reduce slightly and let the can boil covered for 2 1/2 or 3 hours (if you're patient enough to wait for 3 hours it is better).
3. IMPORTANT- Don't ever let the saucepan boil dry.
4. Keep checking up on it and adding water if necessary.
5. Remove the can and wait a few minutes before opening it very carefully in the sink.
6. The condensed milk will look like creamy brown caramel.
7. Stir the caramel in the can with a fork to remove any lumps, then pour into your pie crust and let it cool, then refrigerate till cold.
8. Slice bananas thinly and lay them on top of the toffee filling.
9. Whip the cream and spread it over the bananas.
10. I usually just cover the bananas, but if you like more cream, spread it as thickly as you want.
11. Dust the cocoa or powdered drinking chocolate on top for effect, using a sieve.
12. Serve in thin slices with coffee.


chocolate banoffee

Ingredients:

Base:
2 tbsp cocoa powder
1 tsp mixed spice
100g (4oz) butter, melted
250g (9oz) digestive biscuits, finely crushed

Filling:
100g (4oz) butter
50g (2oz) caster sugar
50g (2oz) dark brown soft sugar
397g can Carnation Condensed Milk
1 tbsp black treacle
75g (3oz) dark chocolate, melted

Top:
4 small bananas
284ml carton double cream, lightly whipped
cocoa powder, to dust


Procedure:

Add the cocoa powder, mixed spice and melted butter to the crushed biscuits and blend well. Press the mixture into the base and partway up the sides of a 20cm (8in) loose-bottomed cake tin, then chill well.

To make the filling: place the butter and sugars into a saucepan over a low heat, stirring until the butter melts and the sugar dissolves. Add the condensed milk and bring gently to the boil, stirring continuously to make a golden caramel. As soon as it comes to the boil, remove from the heat, then add the treacle and melted chocolate and mix thoroughly.

Spread the filling over the biscuit base and chill for about 1 hour 30 minutes, until firm.
To serve, slice the bananas, fold half of them into the whipped cream and spoon over the toffee base. Decorate with the remaining bananas and dust liberally with cocoa powder.

tiramisu

INGREDIENTS

* 3 egg yolks
* 1/4 cup white sugar
* 2 teaspoons vanilla extract
* 1 1/8 cups mascarpone cheese
* 24 ladyfingers
* 1 1/2 cups brewed coffee
* 1 tablespoon unsweetened cocoa powder

DIRECTIONS

1. In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
2. Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.