Banoffee Trifle
A scumptious no-bake dessert for the holiday season, but also great all year round, this 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.
Servings: 4 people
Calories: 347kcal
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
Calories: 347kcal | Carbohydrates: 17g | Protein: 3g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 65mg | Potassium: 188mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1139IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg