Individual Banana Caramel Trifles

Individual Banana Caramel Trifles

By September 14, 2016

Individual Banana Caramel Trifles

These individual trifles are perfect for a dinner party because you can make all the elements ahead of time and then just assemble them when you’re ready to eat. Homemade custard using Sugar and Crumbs Banana Split Natural Flavoured Icing Sugar, salted caramel sauce, sponge and whipped cream make up the layers. Add fresh banana slices and a grating of dark chocolate on top.

  • Prep Time : 40 minutes
  • Cook Time : 20 minutes
  • Yield : 6 individual trifles

Ingredients

Instructions

Individual Banana Caramel Trifles

1.  Pre-heat the oven to 200° C, 180° C fan, 350 F, Gas mark 4.

2. Measure all the ingredients out into a mixing bowl and beat together until you get a smooth batter. Pour into a greased and lined sandwich tin and bake for 20 minutes or until a tester inserted into the middle comes out clean.

3. Make the custard and the caramel sauce. For the caramel sauce, pop the butter and the brown sugar into a small pan and heat gently on the hob until the butter has melted and the mixture is smooth. There should be no grains of sugar remaining. Remove from the hob and stir through the cream and then set aside to cool.

4. For the custard whisk together the two egg yolks with the Sugar and Crumbs Banana Split Natural Flavoured Icing Sugar until pale and fluffy. Stir through the mascarpone. In a separate bowl whip the cream until soft peaks form and then stir both mixtures together.

5. To put the trifles together, first pull the sponge apart and make a layer of pieces in the bottom of the glasses. Pour the caramel sauce over the top. Cut the banana into slices and stand up in a circle around the inside of the glasses. Pour the custard into the middle, and then top with the squirty cream. Finish off with a grating of dark chocolate.

Credits:Sal's Kitchen, for Sugar & Crumbs

Individual Banana Caramel Trifles

Sal's Kitchen is a food blogging consultancy - for more from Sal, visit her own blog here.
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