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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
Course Dessert
Cuisine British


  • You will need individual glasses for your trifle 


  • 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)


  • 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.
Keyword Banoffee, Dessert, no-cooking, Trifle


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