Banoffee Trifle

Banoffee Trifle

  • Preparation 1 h
  • Cooking 25 min
  • Chilling 8 h
  • Servings 1
  • Makes 12 servings

Foolproof and impressive, this dessert is a symphony of softness. Inspired by two British favourites—banoffee pie and trifle—our recipe turns an inexpensive, everyday ingredient like bananas into something spectacular. Slices of sweet fruit peek through the glass, while pastry cream and whipped cream live it up with ladyfingers and dulce de leche. Keep the surface low enough to be covered for transport, and you’ve got a bowl in one.

Featured in RICARDO Magazine (HOLIDAY 2018)

Categories

Ingredients

  • Pastry Cream

    • 1/4 cup (55 g) sugar
    • 2 tbsp unbleached all-purpose flour
    • 2 eggs
    • 3 cups (750 ml) milk
    • 1 tsp (5 ml) vanilla extract
  • Crumble

    • 1 cup (140 g) graham cracker crumbs
    • 1/2 cup (75 g) unbleached all-purpose flour
    • 6 tbsp (85 g) unsalted butter, softened
  • Whipped Cream

    • 2 cups (500 ml) 35% cream
    • 3 tbsp sugar
    • 1 tsp (5 ml) vanilla extract
  • Garnish

    • 4 bananas, sliced into rounds
    • 1 cup (250 ml) dulce de leche
    • 12 ladyfingers (or more, depending on the size), cut in half

Preparation

  • Pastry Cream

  • Crumble

  • Whipped Cream

  • Assembly

Note from Ricardo

Prepare it a day ahead so the cookies can soften up, and then add the crumble.

Personal Note