Banana and Caramel Trifle
Banana and Caramel Trifle
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Banana and Caramel Trifle

40 MIN
15 MIN
3 H
8 to 10 servings
Ricardo's recipe : Banana and Caramel Trifle


Banana Pastry Cream

Caramel Sauce



Banana Pastry Cream

  1. In a food processor, purée the banana with the lemon juice and vanilla until smooth. Set aside.
  2. In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs and combine with a whisk until smooth. Stir in the milk and puréed banana.
  3. Bring to a boil, stirring and scraping the bottom of the pan. Simmer for about 5 seconds. Strain into a bowl and cover with plastic wrap directly on the pastry cream. Let cool and refrigerate for about 3 hours or until completely chilled.

Caramel Sauce

  1. In a saucepan, bring the water and sugar to a boil. Cook without stirring until the mixture turns an amber colour. Remove from the heat and gradually add the cream. Beware of splattering. Add the butter and bring to a boil, stirring until the sauce is smooth. Transfer to a bowl. Let cool. Cover and let cool to room temperature for about 3 hours.


  1. In a bowl, whip the cream and sugar until semi firm peaks form.
  2. In a 3 litres (12 cups) serving glass bowl, scatter a third of the cake cubes. Top with a quarter of the caramel sauce. Cover with a third of the pastry cream. Repeat two more times. Refrigerate until serving time. Garnish with the whipped cream and banana slices and drizzle with the remaining caramel.

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