A scumptious no-bake dessert for the holiday season, but also great all year round, this 4 -Ingredient Banoffee Trifle is a twist on the classic banoffee pie, but even easier and as indulgent. You have layers of broken biscoff biscuits, sliced bananas, caramel sauce and cream in one decadent treat that is the ultimate centerpiece for every occasion.
Christmas is the season of indulgence, when spectacular desserts tickle our taste buds with lush flavours and a wonderful range of textures. And this divinely decadent banoffee trifle is definitely one of those desserts that are worth every single calorie.
Christmas is also the busiest time of the year when it comes to cooking and baking, so don't feel bad about using ready-made ingredients, rather than making everything from scratch.
I normally make my own sauces, but you know what, no one wants to be exhausted on the big day, so it's ok to just throw some ingredients together to still achieve a spectacular dessert that will impress even the fussiest eaters.
I mean, who wouldn't like this no-bake dessert? Everything about it screams perfection, every layer adds more deliciousness, and together they are an indulgent combination of flavours that marry each other so well.
And if you like the idea of a no-bake festive dessert for your Christmas party, you really have to try my Mini Christmas Trifles, they are as luxurious and easy to make.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients used
- biscoff biscuits / cookies - easily available in most supermarkets, they are a quick and easy base for this trifle. You can also use my biscoff cookies if you wish to use homemade ingredients. I also crushed a biscuit to sprinkle over the trifles for a nicer touch
- caramel sauce - I used a tin of Nestle Carnation Caramel for this recipe, but any other brand of caramel sauce would do, depending on availability. Alternatively, you can use my homemade butterscotch sauce I used for my Sticky Toffee Pudding or use ready-made dulce the leche
- banana - make sure to use a ripe banana, that makes all the difference flavour wise
- cream - I wouldn't use squirty cream, as this doesn't hold it's shape, just used regular whipping cream / double or heavy cream
Step-by-step photos and instructions
- add the cream to a bowl
- use a hand mixer to beat the cream until it forms soft peaks ( see photo 2)
- break the biscuits and divide them between 4 large wine glasses
- slice the banana finely
- top the biscoff base with banana slices, then cover the slices with a layer of caramel sauce ( see photo 6)
- use a piping bag set with a large star nozzle to pipe cream on top of the caramel
- sprinkle some crushed biscoff biscuits on top
- refrigerate until ready to serve
Why the recipe works
- It's embarassingly easy to put together: it's literally just a matter of gathering the ingredients, whipping the cream, slicing the banana and crushing the biscuits, then assembling the trifle - done!
- It's super quick - you can literally make it 10 minutes before serving, it's that quick of a job
- It's so delicious! - like seriously, really delicious!
Expert tips
Make sure to refrigerate the cream before using, if this is a last-minute dessert, no one will like warm cream! Or, at least, I wouldn't.
The trifle is best to be consumed on the day, or maximum the next day, as fresh cream doesn't last that long, plus it can change the colour in the fridge from white to a pale yellow.
If you want to prevent the bananas from turning brown too quickly, you can add a splash of lemon juice over them before adding them to the trifle.
You can assemble the trifle into a trifle bowl, rather than individual portions, in which case you might need to double up the amount of ingredients used.
Other no-bake Christmas desserts
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Banoffee Trifle
Ingredients
- 5 biscoff biscuits ( or biscoff cookies)
- 1 large banana
- 1 tin Nestle Carnation Caramel ( 397 g, 13 oz)
- 300 ml double cream ( or heavy cream, 10 oz)
Instructions
- Add the cream to a large mixing bowl and use a hand mixer to beat the cream until it forms soft peaks.
- Slice the banana finely.
- Use your hands to break 4 biscoff biscuits, and divide them between 4 tall wine glasses.
- Divide the banana slices between each glass, then top the bananas with a layer of caramel.
- Add the cream to a piping bag fitted with a large star nozzle, and pipe it on top of the caramel.
- Crush the remaining biscuit finely, and sprinkle over the trifles.
- Refrigerate until ready to serve.
Video
Notes
- Make sure to refrigerate the cream before using, if this is a last-minute dessert, no one will like warm cream! Or, at least, I wouldn't.
- The trifle is best to be consumed on the day, or maximum the next day, as fresh cream doesn't last that long, plus it can change the colour in the fridge from white to a pale yellow.
- If you want to prevent the bananas from turning brown too quickly, you can add a splash of lemon juice over them before adding them to the trifle.
- You can assemble the trifle into a trifle bowl, rather than individual portions, in which case you might need to double up the amount of ingredients used.
Nutrition
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