Brown Butter Banana Toffee Icebox Terrine

Ingredients

Biscuit layers

• 1½ cups (150 g) finely crushed digestive biscuits or graham crackers
• 4 tbsp (57 g) unsalted butter
• ⅛ tsp fine salt

Caramelized banana

• 2 medium ripe but firm bananas, sliced ¼ inch thick
• 1 tbsp unsalted butter
• 1 tbsp brown sugar
• ¼ tsp ground cinnamon
• 1 tsp fresh lemon juice

Cream and finish

• 8 oz (225 g) mascarpone, cool but not ice-cold
• ¼ cup (30 g) powdered sugar
• 1 tsp vanilla extract
• 1 cup cold heavy cream
• ¼ cup (40 g) toffee bits, divided equally between layers and finish
• 2 tbsp prepared caramel sauce

Equipment

8½-by-4½-inch loaf pan, parchment or plastic wrap, skillet, mixer

Allergens: Milk, wheat; toffee may contain almonds or other nuts.

Step by step

1. Line the loaf pan with parchment or plastic wrap, leaving an overhang on both long sides. Brown the 4 tbsp butter in a small saucepan over medium-low heat, swirling, until the milk solids turn golden and smell nutty. Remove immediately; stir into the biscuit crumbs with the salt. Cool.
2. In a skillet, melt the separate 1 tbsp butter. Add the banana slices, brown sugar, and cinnamon. Cook over medium heat for 3–4 minutes, turning gently, until glossy but still holding their shape. Stir in the lemon juice, transfer to a plate, and cool completely, about 20 minutes.
3. Beat the mascarpone, powdered sugar, and vanilla on low speed just until smooth. Separately whip the cold heavy cream to medium peaks, then fold it into the mascarpone. Divide the cream into three equal portions.
4. Press one-third of the biscuit mixture into the lined pan. Spread one portion cream over it, followed by half the cooled bananas and half the 2 tbsp toffee reserved for layers. Repeat with another third of the crumbs, another portion cream, the remaining bananas, and the remaining layer toffee. Finish with the last cream portion and the last third of the biscuit mixture, pressed very gently.
5. Cover and refrigerate for at least 6 hours, preferably overnight. The biscuit layers soften enough to slice while retaining a little texture.
6. Lift the chilled terrine out using the liner, remove the liner, and slice into eight portions with a clean warm knife, wiping between cuts. Divide the caramel sauce and the separate 2 tbsp finish toffee over the slices.

The Devotti twist: Browned butter flavors the biscuit layers, while lightly caramelized bananas stay distinct inside the cold cream.

Make ahead and storage

Keep covered and refrigerated for up to 2 days. Slice cold and return leftovers promptly to the refrigerator.

Image: AI-generated recipe illustration; homemade results and presentation will vary.