Tweedy's Banoffee Pie with Salted Caramel from Giffords Circus

To begin with, put the tin of condensed milk into a saucepan of boiling water and simmer for 2–3 hours, keeping an eye on it to make sure it doesn’t boil dry. The tin MUST be completely immersed in water at all times.

After 2–3 hours, remove from the heat and leave to cool before opening – the milk should have become a thick caramel in the tin.

For the base, blitz the biscuits in a food processor, then mix in the melted butter until they resemble damp breadcrumbs. Spread out evenly in a 20cm springform cake tin, pressing down firmly with the end of a rolling pin to flatten. Chill in the fridge until needed.

Pour the cooled caramel from the tin into a heavy-based saucepan. Add the butter, salt and sugar, then bring to the boil and continue to stir until it has loosened to a sauce consistency. Allow to cool slightly, then spread over the biscuit base as evenly as possible before returning the pie to the fridge to chill for at least an hour.

For the cream topping, whip the mascarpone with the cream until soft peaks form. Spread half of it (saving some for piping on top) over the cooled caramel and neatly lay the banana slices on top. Scrape the rest of the cream topping into a piping bag.

For the meringue, whisk the egg whites to soft peaks, then slowly start sprinkling in the caster sugar, whisking constantly until stiff peaks appear. Scrape the meringue into another piping bag.

Unclip the springform ring from around the pie and remove. Pipe rosettes of meringue in the centre of the pie and in a ring around the edge and blast with a blowtorch until you get that wonderful golden colour and toasted marshmallow smell.

Pipe a ring of the whipped mascarpone cream between the 2 meringue circles, then grate over some dark chocolate to finish.