Name: Banoffee trifles
Total time: 5 min
Yield: 4
Cuisine: British
Ingredients: 6 tbsp tropical fruit juice (from a carton); 2 tbsp rum or brandy; 2 firm bananas; 8 thin slices from a bought madeira cake; 2 tbsp Belgian chocolate sauce; 4 heaped tbsp dulce de leche; 225g tub mascarpone; 250ml chilled custard (from a tub); a block of dark chocolate (any type or size will do)

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Banoffee trifles

Banoffee trifles

Sara Buenfeld

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Serves 4

Easy

Total time: 5 mins

Takes 5 minutes

A star rating of 4.8 out of 5.11 ratingsRate

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A trifle cheating will still impress your friends with this made-in-moments banoffee pud

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Sugar-dusted vanilla shortbread

A star rating of 4.7 out of 5.58 ratings

Ingredients

Nutrition

Units:

MetricUS

6 tbsp tropical fruit juice

(from a carton)
2 tbsp rum or brandy
2 firm bananas
8 thin slices from a bought madeira cake
2 tbsp Belgian chocolate

sauce
4 heaped tbsp dulce de leche
225g tub mascarpone
250ml chilled custard

(from a tub)
a block of dark chocolate

(any type or size will do)

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Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

low

Method

step 1

No cooking is needed, this clever pudding makes the most of good quality ready-made cake and sauces.
step 2

In a large bowl, stir the tropical fruit juice with the rum or brandy. Slice the bananas into the fruit juice mixture and toss together. Sandwich the slices of madeira cake with the chocolate sauce, dice it into squares and pile in the bottom of 4 pretty glasses. Top with the bananas and rum mixture then add a heaped spoonful of dulce de leche to make another layer. Next, beat the mascarpone and custard together until smooth, then spoon on top of the mixture. Chill until ready to serve for up to 2 hours. Before serving, run a potato peeler down the flat back of the bar of chocolate to make shavings and scatter indulgently on top of the trifles.

Recipe from Good Food magazine, July 2002

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A star rating of 4.8 out of 5.11 ratings

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