Prep 12 mins
Cook 0 mins
Great find from BBC Good Food! We had just finished making these for a Saturday afternoon treat for the residents who were playing Bingo, when a group came by and unbeknownst to us, were looking to buy the Network of Hebrew Homes (our umbrella group - we are the only home that is Spanish speaking and non-Jewish). A lovely dessert for any special occasion or for a beautiful dessert to end a "holiday" meal.
- 6 tablespoons tropical fruit juice (we used pineapple passion by Goya)
- 4 tablespoons rum or 4 tablespoons brandy or 4 tablespoons Tia Maria
- 3 firm bananas
- 8 slices of store-bought poundcake (we used Sara Lee Pound Cake, thin slices) or 8 slices angel food cake (we used Sara Lee Pound Cake, thin slices) or 8 slices of entenmanns poundcake
- 2 tablespoons of belgian chocolate syrup (we used Ghiardelli)
- 6 tablespoons dulce de leche (Nestle's ready made)
- 8 ounces mascarpone cheese
- 8 1⁄2 ounces custard (Jello Instant Banana Cream was what we had on hand)
- chocolate, for making shavings to garnish
- chopped macadamia nuts, sprinkle over top
- In a large bowl, stir the tropical fruit juice with the rum or brandy.
- Slice the bananas into the fruit juice mixture and toss together.
- Sandwich the slices of cake with the chocolate sauce, dice it into squares and put in the bottom of 4 pretty glasses.
- Top with the bananas and rum mixture then add a heaped spoonful of dulce de leche to make another layer.
- Next, beat the mascarpone and custard together until smooth, then spoon on top of the mixture.
- Chill until ready to serve for up to 2 hours.
- Before serving, run a potato peeler down the flat back of the bar of chocolate to make shavings and scatter indulgently on top of the trifles with a sprinkling of macadamia nuts in between.