Creamy Banoffee Trifle
Refrigerating trifle overnight allows biscuits to soften. For an even more indulgent dessert, add 2 tablespoons butterscotch schnapps or coffee-flavoured liqueur to the milk before using.
Ingredients
300ml tub thickened cream
2 cups extra-thick vanilla custard
250g packet sponge finger biscuits
¼ cup milk
1 cup caramel spread
2 large bananas, peeled, sliced
TO DECORATE
300ml tub thickened cream
1 large banana, peeled, sliced
¼ cup finely grated dark chocolate
Method
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Beat cream in a medium bowl with an electric mixer until firm peaks form. Fold in custard.
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Arrange half the biscuits over the base of a 23cm x 29cm x 6cm deep, rectangular serving dish (12-cup capacity). Brush evenly with half the milk.
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Drizzle half the caramel over biscuits. Top with half the bananas. Spread with half the custard mixture. Repeat layering with remaining biscuits and milk, bananas, caramel and custard mixture. Cover. Refrigerate overnight.
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To decorate, beat cream in a bowl with an electric mixer until soft peaks form. Spread over trifle. Just before serving, top with banana and sprinkle with chocolate.
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