Banoffee Trifle

Ingredients (serves 6)

• 380g can Top 'n' Fill caramel
• 2 cups double thick vanilla custard
• 1/2 x 460g packet round double unfilled sponge cakes
• 1/4 cup butterscotch schnapps (optional, see note 1)
• 4 medium bananas, sliced
• 2 cups thickened cream, whipped
• Dark chocolate curls, to serve

Method

1. Place caramel in a bowl. Whisk until smooth. Gently fold in custard.
2. Arrange half the cake in six 1 1/2 cup-capacity serving glasses. Drizzle with half the schnapps, if using. Top with half the custard mixture, then half the banana. Top with half the cream. Repeat the layers. Cover. Refrigerate overnight.
3. Top trifles with chocolate curls. Serve.

Notes

• 
  You could replace the butterscotch schnapps with strong black coffee.
  Allow overnight refrigeration time.
  Trifles are best assembled the day before serving to allow the flavours to develop and cake to soften.
  Trifles are suitable for all occasions, from barbecues to dinner parties.
  Look for bowls and glasses with interesting shapes to add a little wow factor when serving.