Banoffee Trifle

Name: Banoffee Trifle
Ingredients: 7 oz Ladyfinger cookies; 12 tbsp butter, 6 tbsp melted, 6 tbsp chopped; 2 tbsp rum; 3 cups sweetened condensed milk; 1/2 cup dark brown sugar; 1/2 cup honey; 4 None large bananas, sliced; 2 cups heavy cream; 1/2 lb mascarpone, at room temperature; 2 tbsp powdered sugar; 1/2 cup crushed peanuts; None None dark chocolate curls, to decorate

12 ingredients

4 steps

Ingredients

7 oz Ladyfinger cookies
12 tbsp butter, 6 tbsp melted, 6 tbsp chopped
2 tbsp rum
3 cups sweetened condensed milk
1/2 cup dark brown sugar
1/2 cup honey
4 None large bananas, sliced
2 cups heavy cream
1/2 lb mascarpone, at room temperature
2 tbsp powdered sugar
1/2 cup crushed peanuts
None None dark chocolate curls, to decorate

Directions

1

In a food processor, pulse cookies to fine crumbs. Add melted butter and 1 tbsp rum. Process until combined. Transfer to a large glass serving bowl. Chill for 15 mins.
2

Meanwhile, combine condensed milk, brown sugar, chopped butter and 2 tbsp honey in a heavy-bottomed saucepan over low heat. Cook, stirring, for 15-18 mins, until thick and golden brown. Let cool slightly then pour over cookies. Chill for 2 hours.
3

Arrange 2/3 of bananas over caramel. Whip cream to firm peaks then fold into mascarpone. Add powdered sugar, remaining honey and rum. Spoon over bananas and smooth surface. Chill for 30 mins.
4

Top trifle with remaining bananas, peanuts and chocolate curls. Serve.