Banoffee trifles

Banoffee trifles

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(7 ratings)

Takes 5 minutes


Serves 4

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

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
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  • 6 tbsp tropical fruit juice (from a carton)
  • 2 tbsp rum or brandy



    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 2 firm bananas



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 8 thin slices from a bought madeira cake
  • 2 tbsp Belgian chocolate sauce

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…

  • 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)

    Chocolate ganache


    Chocolate ganache is a combination of chocolate and double cream. It's simple to…


  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.

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Comments, questions and tips

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12th Apr, 2009
Pretty good - very sweet!
30th Mar, 2009
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
16th Nov, 2007
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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