Banoffee Trifles Recipes
BANOFFEE TRIFLES
A trifle cheating will still impress your friends with this made-in-moments banoffee pud
Provided by Sara Buenfeld
Categories Dessert, Dinner, Lunch, Treat
Time 5m
Number Of Ingredients 9
Steps:
- 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.
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BANOFFEE TRIFLES RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 20 minsCategory Banana RecipesCalories 595 per serving
- Slice a 425g banana loaf into 6 pieces, then soak in 200ml dark spiced rum (such as Captain Morgan). Cut each slice into thirds and divide among 6 glass tumblers. Add a generous spoonful of dulce de leche (thick caramel sauce) to each.
- Peel 3 ripe bananas. Slice them lengthways, then in half. Heat a knob of butter in a frying pan over a high heat. Sprinkle the 12 banana pieces with light muscovado sugar and fry, turning, until ?lightly caramelised.
- Top the trifles with the caramelised banana pieces and finish with a spoonful of lightly whipped double cream, a little grated dark chocolate and a few toasted chopped hazelnuts.
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From gourmettraveller.com.au
Servings 12-14Estimated Reading Time 3 minsCategory DessertTotal Time 1 hr 25 mins
- For the sponge, preheat oven to 175°C. Grease and line an 18cm round cake tin with baking paper. Beat butter, sugar and vanilla in an electric mixer until light and fluffy (6 minutes), occasionally scraping down side of the bowl with a spatula. Reduce speed to low and add eggs, one at a time, beating well after each addition.
- Using a spatula, gently fold in flour, then milk, being careful not to overwork the batter. Pour into the prepared tin and bake until sponge is golden and centre springs back when gently pressed with a finger (1 hour). Allow to cool to room temperature in tin, then turn out onto a wire rack.
- Meanwhile, for the rum syrup, combine sugar and 200ml water in a small saucepan over high heat and bring to the boil. Remove from the heat and add rum. Set aside to cool.
- For the butterscotch, place cream in a small saucepan over medium heat and bring to 85°C (2-3 minutes). Remove from heat.
BANOFFEE TRIFLE | RICARDO
From ricardocuisine.com
4/5 (7)Total Time 1 hr 25 minsCategory Desserts
- In a pot off the heat, whisk the sugar with the cornstarch and flour. Add the eggs and mix well. Whisk in the milk and vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot. Cook until the mixture thickens, about 5 minutes, then remove from the heat. Strain through a sieve to remove any lumps, if necessary.
- Meanwhile, with the rack in the middle position, preheat the oven to 350°F (180°C). Line a baking sheet with a silicone mat or parchment paper.
- In a 12-cup (3 litre) glass serving bowl, place half of the pastry cream. Cover with half of the banana slices, making sure to stick some slices against the side of the bowl. Cover with half of the dulce de leche and then half of the ladyfingers. Top with half of the whipped cream and half of the crumble. Repeat the layering in the same order, ending with the crumble. Refrigerate for 6 hours or overnight.
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