Banoffee Trifles
Indulge in layers of tropical fruit-infused delights with this easy-to-assemble dessert. The combination of bananas soaked in a fruity spirit, decadent chocolate sauce, creamy dulce de leche, and a luscious mascarpone-custard blend creates a truly irresistible treat. With a finishing touch of chocolate shavings, these individual trifles are both visually stunning and wonderfully satisfying. A nod to simplicity and sophistication, this no-cook recipe promises a delightful finale to any meal.
— Constant Cookbook
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)
Instructions
- No cooking is needed, this clever pudding makes the most of good quality ready-made cake and sauces.
- 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.
Yield
Serves 4
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