Banoffi trifles

Banoffi trifles

A trifle cheating will still impress your friends with this made-in-moments banoffi pud

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Takes 5 minutes

Method

  1. No cooking is needed, this clever pudding makes the most of good quality ready-made cake and sauces.
  2. 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.

Recipe from Good Food magazine, July 2002.

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Latest comments and suggestions

  • 16 November 2007

    Leonie rated and commented on this recipe

    5 stars

    Absolutely delicious and pain-free to make. I made this for a brunch (a late one) and everybody loved it. Clearly you have to be a sweet-tooth to enjoy this one.

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  • 30 March 2009

    recipes rated and commented on this recipe

    5 stars

    Very nice and very easy. I'll do it again. Next time I might not bother with the tropical juice and just use more alcohol

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  • 12 April 2009

    Hermione rated and commented on this recipe

    4 stars

    Pretty good - very sweet!

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  • 01 June 2010

    fabJanie rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Takes 5 minutes

A favourite in seconds

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)
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