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Banoffee Trifle
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Banoffee Trifle
This is a great pudding because it involves very little work; you are basically just assembling a group of delicious, ready-made ingredients. Dulce de leche is a very sweet confection of caramelised milk and sugar, available in jars.
- Preparation time: 20 minutes
Serves: 6
Ingredients
- 60g almonds, roughly chopped
- 200g ready-made sponge cake
- 150ml cold espresso or coffee liqueur
- 450g jar dulce de leche
- 4-5 ripe bananas
- 250ml custard (bought or homemade)
- 300ml double cream
Method
- Heat a frying pan over a medium heat without any fat. Add the almonds and toast lightly for a few minutes until golden brown. Leave to cool.
- Break up the sponge cake into pieces and use to line a large serving bowl (use glass for the full trifle effect).
- Spoon over the espresso or coffee liqueur so the sponge is thoroughly soaked.
- Pour the dulce de leche over the sponge cake then slice the bananas and scatter over. Spoon over the custard. Whip the cream until it holds soft peaks (it should fall into gentle folds and just hold its shape) and spoon on to the trifle. Scatter over the toasted almonds and serve.
Comments
This recipe was first published in Tue Mar 01 00:00:00 GMT 2005.
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