Banana Caramel Trifle
- 1 cup brown sugar
- 300ml thickened cream
- 60g butter, chopped
- 1 teaspoon vanilla essence
- 450g Madeira cake (try banana cake?)
- 1 cup vanilla custard
- 4 bananas, halved, sliced diagonally
- 2 tablespoons chocolate sprinkles
- Combine sugar, cream, butter and vanilla in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sauce comes to the boil. Reduce heat to low and simmer for 2 minutes. Pour caramel into a heatproof bowl or jug. Refrigerate until cool and thickened.
- Trim brown edges from all sides of cake and discard. Cut cake into 1cm-thick slices. Using a 4cm star biscuit cutter, cut 2 stars from each slice of cake.
- Place half the stars in bowls. Drizzle over half the custard. Top with half the banana. Drizzle over 2 tablespoons caramel. Sprinkle over half the chocolate sprinkles. Repeat with remaining stars, custard, banana and caramel.
- Top with remaining chocolate sprinkles and serve.
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