Banoffee tirami-trifle
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 6
Ingredients
- 250g mascarpone
- 250ml fresh vanilla custard
- 2 tbsp icing sugar
- 24 sponge fingers or savoiardi biscuits
- 4 tbsp dark rum (optional)
- 397g can caramel sauce, beaten until smooth
- 3 bananas, peeled and sliced
- 20g milk chocolate, grated
Method
- STEP 1
Beat together the mascarpone, custard and icing sugar, then set aside. Arrange 6 of the sponge fingers in the base of a trifle dish in a single layer, and drizzle with 1 tbsp of the rum, if using. Drizzle with a quarter of the caramel sauce and top with a quarter of the banana slices, then spoon over a third of the custard mixture.
- STEP 2
Repeat the layers until all the ingredients have been used up, finishing with sliced bananas and grated chocolate. The trifle can be served straightaway, but it’s best served chilled for 1-2 hrs or up to 24 hrs – this allows the sponge fingers time to soak up the custard and soften.
