Banoffee tirami-trifle
Serves 6
Easy
Prep:
No cook
Combine bananas and custard with tiramisu in this sharing trifle, ideal for a celebration. You could also make individual trifles for a party, if you like.
Skip to ingredients
- 250g mascarpone
- 250ml fresh vanilla custard
- 2 tbsp icing sugar
- 24 sponge fingersor savoiardi biscuits
- 4 tbsp dark rum(optional)
- 397g can caramel saucebeaten until smooth
- 3 bananaspeeled and sliced
- 20g milk chocolategrated
Nutrition: Per serving
- kcal768
- fat28g
- saturates17g
- carbs114g
- sugars90g
- fibre2g
- protein14g
- salt0.9g
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.
