Banoffee trifle

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Banoffee trifle Easy Food

Serves 8-10


400g Madeira Cake, cut into cubes

4 tbsp Rum or whiskey (optional)

5-6 ripe bananas, peeled, cuts into chunks and frozen

500 ml of Avonmore Luxury Fresh Custard (Alternatively you can use Avonmore Fresh Cream for standard banoffee)

250g of cream cheese

1 tin of Carnation Caramel (alternatively you can use condensed milk and boil for 2.5-3 hours, ensuring it is simmering in water the whole time)

200g dark chocolate, grated, plus extra for topping


For the topping:

1 tub of Avonmore Freshly Whipped Cream

Digestives, crushed

  1. Add a layer of the cake to the bottom of a large, clear trifle dish. Scatter over some of the rum (or whiskey), then add a layer of bananas.
  2. Beat the custard, cream cheese and half of the salted caramel sauce together in a bowl until thickened. Spread a layer over the bananas.
  3. Add a drizzle of the salted caramel sauce and some grated chocolate.
  4. Repeat these layers until you reach the top of the dish, then cover with whipped cream.
  5. Cover loosely with cling film and refrigerate for at least 30 minutes. Finish with some crushed Digestive biscuits and extra grated chocolate just before serving.

Per Serving: 527kcals, 21.7g fat (11.2g saturated), 74g carbs, 38g sugars, 9.3g protein, 3.4g fibre, 0.378g sodium

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