Creamy banoffee trifle Recipe

Creamy banoffee trifle

With layers of creamy custard, caramel, banana and sponge, this is the ultimate dessert any time of year. - by Jane Ash

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Refrigerating trifle overnight allows biscuits to soften. For an even more indulgent dessert, add 2 tablespoons of 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

Beat cream in a medium bowl with an electric mixer until firm peaks form. Fold in custard.
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.
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.
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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Jane Ash

Jane Ash is a recipe editor and contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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Ingredients

TO DECORATE

Method

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