Bohemian Wrapsody

An eclectic mix of ingredients which go together to create a rebellious combination to excite your taste buds; bananas, cream, dulche de leche, walnuts and chocolate!

• Preparation: 15 mins
• Cooking: 7 mins
• Serves: 4

What you need:

• 4 Mission wraps
• 1 small egg
• 2 bananas
• 1 tbsp lemon juice
• 150ml double cream, lightly whipped
• 4 tbsp dulche de leche
• 3 tbsp walnuts, chopped
• A little grated chocolate, to serve

For the Eton mess filling:

• 150ml double cream, lightly whipped
• 100g British strawberries, halved plus a few for garnish
• 8-10 mini meringues, crushed

What you do:

1. Preheat the oven to Heat oven to 190°C/fan 170°C/375°F, gas 5.
2. Cut the Mission wrap in half and brush the edges with a little egg. Fold the wrap into cones. Fold the bottom of the cone upwards and sit the wraps in a muffin tin. Press down lightly so the cone has a flat bottom and shaped like cups.
3. Bake in the oven for about 7 minutes until the edges are crispy. Leave to cool.
4. For the banoffe filling: Slice the banana and toss in a little lemon juice. Spoon the cream into four of the wrap cups and top with the banana slices. Drizzle with the dulche de leche and sprinkle with the walnuts. Sprinkle with grated chocolate and serve immediately.
5. For the Eton mess filling: Mix together the cream, strawberries and crushed meringues. Spoon into the wrap cups and top with extra strawberries.

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