Name: Banoffee tirami-trifle
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 250g mascarpone -; 250ml fresh vanilla custard -; 2 tbsp icing sugar -; 24 sponge fingers or savoiardi biscuits -; 4 tbsp dark rum (optional) -; 397g can caramel sauce, beaten until smooth -; 3 bananas, peeled and sliced -; 20g milk chocolate, grated -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Banoffee tirami-trifle

1. 250g mascarpone -

2. 250ml fresh vanilla custard -

3. 2 tbsp icing sugar -

4. 24 sponge fingers or savoiardi biscuits -

5. 4 tbsp dark rum (optional) -

6. 397g can caramel sauce, beaten until smooth -

7. 3 bananas, peeled and sliced -

8. 20g milk chocolate, grated -

How to cook deliciously - Banoffee tirami-trifle

1. Stage

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.

2. Stage

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.