Banoffee Trifle
Foolproof and impressive, this dessert is a symphony of softness. Inspired by two British favourites—banoffee pie and trifle—our recipe turns an inexpensive, everyday ingredient like bananas into something spectacular. Slices of sweet fruit peek through the glass, while pastry cream and whipped cream live it up with ladyfingers and dulce de leche. Keep the surface […]
Ingredients
- 1/4 cup (55 g) sugar
- 3 tbsp cornstarch
- 2 tbsp unbleached all-purpose flour
- 2 eggs
- 3 cups (750 ml) milk
- 1 tsp (5 ml) vanilla extract
- 1 cup (140 g) graham cracker crumbs
- 1/2 cup (75 g) unbleached all-purpose flour
- 6 tbsp (85 g) unsalted butter, softened
- 2 cups (500 ml) 35% cream
- 3 tbsp sugar
- 1 tsp (5 ml) vanilla extract
- 4 bananas, sliced into rounds
- 1 cup (250 ml) dulce de leche
- 12 ladyfingers (or more, depending on the size), cut in half
Instructions
- In a pot off the heat, whisk the sugar with the cornstarch and flour. Add the eggs and mix well. Whisk in the milk and vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot. Cook until the mixture thickens, about 5 minutes, then remove from the heat. Strain through a sieve to remove any lumps, if necessary.
- Pour the pastry cream into a bowl. Cover with plastic wrap directly on the surface of the cream. Let cool, then refrigerate until completely chilled, about 2 hours. When ready to use, mix the pastry cream vigorously with a spatula until creamy and smooth.
Foolproof and impressive, this dessert is a symphony of softness. Inspired by two British favourites—banoffee pie and trifle—our recipe turns an inexpensive, everyday ingredient like bananas into something spectacular. Slices of sweet fruit peek through the glass, while pastry cream and whipped cream live it up with ladyfingers and dulce de leche. Keep the surface low enough to be covered for transport, and you’ve got a bowl in one.