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Banoffee tirami-trifle

Banoffee tirami-trifle in a trifle bowl

Banoffee tirami-trifle

Name: Banoffee tirami-trifle
Prep time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 250g mascarpone; 250ml fresh vanilla custard; 2 tbsp icing sugar; 24 sponge fingers or savoiardi biscuits; 4 tbsp dark rum (optional); 397g can caramel sauce beaten until smooth; 3 bananas peeled and sliced; 20g milk chocolate grated

Barney Desmazery

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Serves 6

Easy

Prep: 30 mins

No cook

A star rating of 4.3 out of 5.16 ratingsRate

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Combine bananas and custard with tiramisu in this sharing trifle, ideal for a celebration. You could also make individual trifles for a party, if you like.

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g mascarpone
250ml fresh vanilla custard
2 tbsp icing sugar
24 sponge fingers

or savoiardi biscuits
4 tbsp dark rum

(optional)
397g can caramel sauce

beaten until smooth
3 bananas

peeled and sliced
20g milk chocolate

grated

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Nutrition: Per serving

kcal768
fat28g
saturates17g
carbs114g
sugars90g
fibre2g
protein14g
salt0.9g

Method

step 1

Beat together the mascarpone, custard and icing sugar, then set aside. Arrange 6 of the sponge fingers in the base of a trifle dish in a single layer, and drizzle with 1 tbsp of the rum, if using. Drizzle with a quarter of the caramel sauce and top with a quarter of the banana slices, then spoon over a third of the custard mixture.
step 2

Repeat the layers until all the ingredients have been used up, finishing with sliced bananas and grated chocolate. The trifle can be served straightaway, but it’s best served chilled for 1-2 hrs or up to 24 hrs – this allows the sponge fingers time to soak up the custard and soften.

Recipe from Good Food magazine, November 2022

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A star rating of 4.3 out of 5.16 ratings

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