Banoffi Trifle or Banoffee Trifle Recipe

Name: Banoffi Trifle or Banoffee Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons tropical fruit juice (we used pineapple passion by Goya); 4 tablespoons rum or 4 tablespoons brandy or 4 tablespoons Tia Maria; 3 firm bananas; 8 slices of store-bought poundcake (we used Sara Lee Pound Cake, thin slices) or 8 slices angel food cake (we used Sara Lee Pound Cake, thin slices) or 8 slices of entenmanns poundcake; 2 tablespoons of belgian chocolate syrup (we used Ghiardelli); 6 tablespoons dulce de leche (Nestle's ready made); 8 ounces mascarpone cheese; 8 12 ounces custard (Jello Instant Banana Cream was what we had on hand); chocolate, for making shavings to garnish; chopped macadamia nuts, sprinkle over top

Servings: persons

6 tablespoons tropical fruit juice (we used pineapple passion by Goya)
4 tablespoons rum or 4 tablespoons brandy or 4 tablespoons Tia Maria
3 firm bananas
8 slices of store-bought poundcake (we used Sara Lee Pound Cake, thin slices) or 8 slices angel food cake (we used Sara Lee Pound Cake, thin slices) or 8 slices of entenmanns poundcake
2 tablespoons of belgian chocolate syrup (we used Ghiardelli)
6 tablespoons dulce de leche (Nestle's ready made)
8 ounces mascarpone cheese
8 12 ounces custard (Jello Instant Banana Cream was what we had on hand)
chocolate, for making shavings to garnish
chopped macadamia nuts, sprinkle over top

1
In a large bowl, stir the tropical fruit juice with the rum or brandy.
2
Slice the bananas into the fruit juice mixture and toss together.
3
Sandwich the slices of cake with the chocolate sauce, dice it into squares and put in the bottom of 4 pretty glasses.
4
Top with the bananas and rum mixture then add a heaped spoonful of dulce de leche to make another layer.
5
Next, beat the mascarpone and custard together until smooth, then spoon on top of the mixture.
6
Chill until ready to serve for up to 2 hours.
7
Before serving, run a potato peeler down the flat back of the bar of chocolate to make shavings and scatter indulgently on top of the trifles with a sprinkling of macadamia nuts in between.
8
Enjoy!

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 tablespoons tropical fruit juice (we used pineapple passion by Goya), 4 tablespoons rum or 4 tablespoons brandy or 4 tablespoons Tia Maria, 3 firm bananas, 8 slices of store-bought poundcake (we used Sara Lee Pound Cake, thin slices) or 8 slices angel food cake (we used Sara Lee Pound Cake, thin slices) or 8 slices of entenmanns poundcake, and more.

Yes, Banoffi Trifle or Banoffee Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banoffi Trifle or Banoffee Trifle

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