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Banoffee Trifle
Banoffee Trifle
Our Banoffee Trifle is an easy but elegant, no-cook assembly - begins with buttery layers of French butter biscuits, then salted caramel sauce, bananas and double cream. The addition of coffee popcorn and dark chocolate, makes this a decadent treat!Made to share, this recipe serves 4-6 people
Equipment
- You will need individual glasses for your trifle
Ingredients
- 250g Pierre Biscuiterie French Butter Biscuits (equals two packets)
- 65g French Cultured Butter melted
- 220g Creme de Salidou Salted Caramel Sauce
- 2-3 small ripe bananas sliced
- 400ml Meander Valley Dairy Double Cream
To serve
- 100g Maison Gramm’s Coffee Popcorn
- 70g Valrhona Komuntu 80% Chocolate Bar (Guanaja 70% or Manjari 64% are excellent alternatives)
Instructions
- Pulse the butter biscuits in a food processor, until the mixture resembles rough sand or soil.
- Mix melted butter and biscuit crumbs in a medium sized bowl, until combined.
- Spoon some biscuit mixture into each of the individual glasses, covering the base evenly.
- Layer with some sliced banana, followed by a tablespoon of salted caramel sauce and top with a dollop of cream.
- Repeat so you have about 6-8 layers filling the glass.
- Trifle can be covered and chilled in the fridge at this stage, before serving and decorating.
To Serve
- Run a butter knife across the back of the chocolate bar to create some curls, or use a grater if preferred.
- Decorate the top of each trifle with the popcorn and finish with the chocolate before serving.
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