BOOZY BANOFFEE TRIFLE
Get ready for a grown-up twist on a classic! This Boozy Banoffee Trifle is layers of deliciousness. Spongy ladyfingers soaked in your favorite liqueur, sweet bananas, luscious caramel custard, and a cloud of whipped cream. Top it with crunchy nuts for a satisfying finish you won't want to share!
Ingredients
- 3-4 medium bananas
- 12-24 Savoiardi biscuits lady fingers, depending on size of serving dish (I used 12)
- 5 fl oz liqueur of your choice (such as rum, brandy or Bailey’s Irish Cream, which I used)
Butterscotch sauce:
- 5 oz golden syrup
- 2 oz butter
- 3 oz soft brown sugar
- 2 oz golden granulated sugar (or white)
- 5 fl oz heavy cream
- 1 tsp vanilla extract
Caramel custard:
- 3 oz caster sugar (super fine)
- 10 fl oz heavy cream
- 10 fl oz milk
- 4 egg yolks
- 1 whole egg
- 2 oz soft brown sugar
- 1 ½ Tbsp cornflour (corn starch)
Topping:
- 10 fl oz heavy cream
- 2 oz nuts of your choice (such as pecans, sliced almonds, or honey roasted peanuts, which I used)
- Drizzle of butterscotch sauce
Instructions
- For the butterscotch sauce: Place the golden syrup, butter and sugars in a small saucepan. Then place over a gentle heat and allow to slowly melt and dissolve, giving it a stir from time to time, which will take 5-7 minutes. Let it continue to cook at a gentle simmer for about 5 minutes, then gradually stir in the double cream and vanilla extract until well combined. Take off heat and let it cool.
- For the caramel custard: Whisk together the egg yolks, egg, brown sugar and cornflour in a large bowl, until the mixture is smooth and well combined and put aside.
- Slowly pour the hot cream mixture onto the egg mixture, whisking constantly. Pour the custard through a fine-mesh sieve back into the pan. Return the saucepan to a low heat and gently cook the custard, constantly stirring with a wooden spoon, until it thickens and coats the back of the spoon. Do not boil. Once the custard is cooked, remove it from the heat and pour into a clean, heatproof container (don’t worry if it still looks to be a rather thin custard; it will firm up once chilled). Cover the custard with cling wrap (lay it directly on the surface) and allow the custard to cool completely before using. If not using immediately, refrigerate.
- Assembly:* Dunk the lady finger biscuits into the liqueur, ensuring all sides are covered and place a third to half of them in the trifle dish (depending on shape of dish). I drizzled a little more liqueur over the biscuits when they were in the dish. Peel and slice the bananas into chunks about ¼ inch (5 mm) thick and place over top of the biscuits. Spoon some of the butterscotch sauce over top of the biscuits (how much you use is up to you – given how sweet it is, all up I probably only used half the amount the recipe made). Pour a third to a half of the custard in next. Then layer the remaining lady fingers, some more drizzled butterscotch sauce, and the remaining bananas and custard.
- Cover the bowl with cling film and let the trifle chill in the fridge to firm up, preferably for 8-12 hours so the flavours can amalgamate (I had mine in for 11 hours and it was absolutely perfect – the biscuits had the texture of sponge cake).
- When almost ready to serve, and if you’re using raw nuts, toast them in a dry fry-pan or in the oven, watching them all the time, as they burn easily. Whip the double cream to the soft peak stage (it shouldn’t be stiff), spread it all over the trifle, scatter the toasted nuts on top and serve (or, you can cover in cling wrap and put back in the fridge until ready to serve). You might like to drizzle a little more of the butterscotch sauce over top when you serve it.
Notes
*The size and shape of the trifle dish will determine how you split the ingredients during assembly. For instance, for a narrow based dish, you may want to start by adding in a third of the ingredients and then two-thirds for the second layer. Or, if serving in individual dishes, it’s probably best to do one layer.
Nutrition
Calories: 319kcalCarbohydrates: 57gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 138mgSodium: 71mgPotassium: 183mgFiber: 1gSugar: 44gVitamin A: 404IUVitamin C: 3mgCalcium: 37mgIron: 1mg
Tried this recipe?Let us know how if you liked it in the comments below!