To make the caramel, boil an unopened tin of condensed milk for 5 to 6 hours in a deep pan full of water.
Make sure the water does not dry up, add more water if it does.
Open it the next day and use as caramel in the dessert.
To assemble the banoffee shots, place a tablespoon of biscuit crumbs into the base of shot glasses.
Add a dessert spoon of caramel from the tin.
Slice the bananas then coat with the lemon juice, then place 2 or 3 pieces of banana into each glass.
Repeat the biscuit, caramel and banana layers again then finish with a swirl of whipped cream.
Sprinkle over a little grated dark chocolate.
Chill and serve same day.
