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Banoffee Trifle

in Diana's Recipe Book

Average Rating: 
(total ratings: 2)
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Servings: 8
This indulgent pudding uses ready-made dulce de leche and ready-made vanilla pudding (or vanilla custard) and is so simple to put together. The trifle can be made 6 hours before serving. A lovely dessert for any special occasion or for a beautiful dessert to end a holiday meal.

1 (10.75 oz.) ready-made pound cake (such as Sara Lee or Entenmanns)
2 tablespoons Tia Maria liqueur
1 (12 to 15 oz.) jar dulce de leche (Dulce de leche can be found in some supermarkets or gourmet food stores. It can also be purchased at many online stores)
4-5 ripe bananas
1 cup (8 oz./236ml) heavy cream or double cream
1 cup ready-made vanilla pudding or vanilla custard
3 1/2 oz. (100g) dark chocolate

Special bowl:
You will need a 9 or 10-inch in diameter clear glass bowl that is at least 5-7 inches deep, such as a trifle bowl.

Tear the pound cake into pieces and use them to line the bottom of a large clear glass serving bowl. Spoon over the Tia Maria so that the pound cake pieces are thoroughly soaked. Spoon the dulce de leche over the pound cake pieces, then slice the bananas and scatter them over the dulce de leche. Whip the cream to soft peaks. Fold half of the whipped cream into the vanilla pudding (or custard, if using). Spread the pudding (or custard) mixture on top of the bananas, to the edge of the bowl, using the back of a spoon, then top with the remaining whipped cream. Refrigerate until ready to serve. Right before serving grate the chocolate over the top of trifle. Store any uneaten trifle covered in the refrigerator.

Makes 8 servings.

Source: Home and Gardens
Date: August 13, 2006


Reviewer: sarah

Reviewer: Virginia Outzen
It looks excellent. I could just eat the computer!


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