Name: Banana and Caramel Trifle
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 10 serving(s)
Ingredients: 1 ripe banana, sliced; 1 tablespoon (15 ml) lemon juice; 1/4 teaspoon (1 ml) vanilla extract; 1/3 cup (75 ml) sugar; 3 tablespoons (45 ml) cornstarch; 2 eggs; 2 cups (500 ml) milk, warm; 1/4 cup (60 ml) water; 1/2 cup (125 ml) sugar; 1/2 cup (125 ml) 35% cream; 2 tablespoons (30 ml) unsalted butter; 1/2 cup (125 ml) 35% cream; 1 tablespoon (15 ml) sugar; 6 cups (1.5 litres) cubed white cake

Preparation

Banana Pastry Cream
- In a food processor, purée the banana with the lemon juice and vanilla until smooth. Set aside.
- 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.
- 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
- 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.
Assembly
- In a bowl, whip the cream and sugar until semi firm peaks form.
- 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.

Banana and Caramel Trifle

Categories

Ingredients

Banana Pastry Cream

Caramel Sauce

Trifle

Preparation

Banana Pastry Cream

Caramel Sauce

Assembly

Personal Note