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Caramel banana trifle

  • 0:20 Prep
  • 6 Servings


  • 380g can caramel Top'n'Fill
  • 600ml thickened cream
  • 2 tablespoons icing sugar mixture
  • 1 teaspoon vanilla essence
  • 225g rectangular unfilled sponge cake (see note 1)
  • 2 tablespoons coffee liqueur (optional, see note 2)
  • 3 large bananas, thinly sliced
  • 1/3 cup dry-roasted hazelnuts, chopped (see hint)


  • 1
    Place caramel and 1/4 cup cream in a bowl. Whisk until smooth. Using an electric mixer, beat sugar, vanilla and remaining cream for 3 minutes until soft peaks form.
  • 2
    Cut cake into 3cm pieces. Arrange half over the base of an 8-cup capacity bowl. Drizzle half the liqueur (if using) over cake. Spoon half the caramel mixture over cake. Top with half the banana and half the cream mixture. Repeat layers with remaining cake, liqueur, caramel mixture, banana and cream mixture, finishing with cream mixture. Sprinkle with nuts. Serve.

Source: taste.com.au


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