Banoffi Trifle or Banoffee Trifle

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.

• Ready In: 12 mins
• Serves: 4

Ingredients

• 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

Directions

1. In a large bowl, stir the tropical fruit juice with the rum or brandy.
2. Slice the bananas into the fruit juice mixture and toss together.
3. Sandwich the slices of cake with the chocolate sauce, dice it into squares and put in the bottom of 4 pretty glasses.
4. Top with the bananas and rum mixture then add a heaped spoonful of dulce de leche to make another layer.
5. Next, beat the mascarpone and custard together until smooth, then spoon on top of the mixture.
6. Chill until ready to serve for up to 2 hours.
7. 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.
8. Enjoy!