Banoffee trifle
Entertaining this bank holiday weekend? You'll be sure to impress with this stunning masterpiece of a dessert from John Whaite!
(Serves 10-12)
Ingredients
9 ripe bananas900g shop bought madeira cake2tbsp dark rum200g dark muscovado sugar200g unsalted butter200g whipping cream
To top
600ml whipping cream3 tbsp icing sugar1 tbsp vanilla bean paste25g vanilla fudge2 squares of dark chocolateGold sprinkles (optional)
Method
To line the sides of the trifle bowl, slice 3 of the bananas into roughly the thickness of a 10p piece. Stick these around the inside of the trifle bowl, layering all the way up to the top.
Slice the cake and layer half of the slices in the bottom of the trifle bowl. Drizzle with half of the rum and press down to condense the cake pieces slightly.
For the banoffee layer, melt together the sugar, butter and cream in a pan and boil for a couple of minutes. Add the banana slices and boil for a little longer, then pour half of this over the cake layer. Repeat using the remaining cake and finish with banoffee sauce.
Whip the cream with the icing sugar and vanilla bean paste until soft peaks form. Place the cream over the banoffee layer. Finely chop the fudge and coarsely grate the chocolate, and use to top the cream. Refrigerate until served. Top with gold sprinkles if desired.