As you may know I love a Christmas Trifle, the showstopper of festive desserts, I hope you love these decadent rich Banoffee Trifles.
Banoffee Pie, you’ll know the classic dessert this is based on, it’s 4 simple layers, a biscuit crust, dreamy Dulce Le Leche, fresh bananas all topped with a lovely light whipped cream.
As I dreamed up my 2024 trifles I thought of this idea. And then googled and once again realized I am not as unique as I think I am! It has been done before, but I wanted to do my plan anyway and my spin on a Banoffee Pie Trifle.
I have made these into individual trifles this year, largely because I think it looks cute!
You absolutely can make this in a larger trifle bowl, it does not make the quantity I use in my traditional 3.5 litre bowl, so use something smaller, around 2 litres would be ideal.
This is a recipe that can many of the components can be made ahead of time then assembled fresh. I have made the Dulce Le Leche a few days ahead in my slow cooker – you can find that recipe on my slow cooker website HERE.
I have made the biscuit crumb ahead of time also, using my usual cheesecake crumb, this time made with Biscoff biscuits, they have a lovely caramelized flavour that is so nice in this, mixed with melted butter, then it is chilled then re-crushed to create a decadent crumb rather than just using dry biscuit crumbs.
Instead of basic whipped cream I am sharing my more stabilized mascarpone whipped cream recipe, still light and fluffy but it lasts a little longer in the layers and is a little easier to work with.
Then to make my life fun I sat around and layered all of this individually with large chunks of fresh banana into small glasses so it looked pretty for the photos to share with you all!
I do not expect you to faff around like I have done getting the layers perfect, it will all taste the same made more authentically and rustically spooned into the jar in any sort of order.
Please scroll down to the full printable recipe card for quantities and the method
The ingredients you will need are:
-
Dulce Le Leche – store bought or try my Slow Cooker Condensed Milk Version
-
Biscuits – Lotus Biscoff, Arrowroot, Vanilla Wines, Marie or similar
-
Butter
-
Bananas
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Cream
-
Mascarpone
-
Icing Sugar
-
Vanilla Essence
-
Optional Toppings such as dried bananas and chocolate
The method does involve a little prep, I like to have the Dulce Le Leche made a few days before hand if not using store bought, and the biscuit crumb will need to chill for a few hours, so you can do this the day before also.
See my recipe for how to make Dulce Le Leche yourself if you wish, on my Slow Cooker Website here.
I say the recipe serves 4 as it fills four 375 gram glasses, however that is a rather generous serving, so feel free to reduce it to spread the ingredients across 6 smaller glasses. Alternatively use a 2 litre glass serving bowl and make it in a more traditional trifle style.
The biscuit crumb is made like a cheesecake base, crush the biscuits, add melted butter and blend. Then add to a lined dish and chill until firm, at least 2 hours, or freeze for 1 hour.
Then when ready to serve, add the biscuits back into the food processor and crush once again to make a delicious crumb.
The stabilized whipped cream can be made fresh just before assembling or a few hours ahead. The cream is made by whipping together cream, mascarpone, icing sugar and vanilla essence until you get stiff peaks.
I use about 3 bananas for this one, sliced into lovely thick pieces.
Then you can get everything ready to assemble. Layering the biscuit crumbs, cream, chunks of banana, Dulce Le Leche, then repeating the crumbs, cream, banana, Dulce Le Leche then finishing with a final layer of cream.
I have garnished the top with some dried banana chips, more of the crumb and some dark chocolate grated over the top. According to my husband this is dangerous and we need to give it away immediately. So that is high praise indeed!
I love making trifles, this one is a bit more involved than some of my others, but I think it is so worth it, if you love Banoffee Pie you will love this one! Sweet and oh so indulgent.
Check out some of my other trifle recipes, let me know which is your favourite.
Mascarpone Custard Trifle – my fav
Orange Almond GF Trifle
Classic Trifle
Ambrosia Trifle
Ultimate Chocolate Trifle
Here is my recipe for Banoffee Trifles
Banoffee Pie Trifles
Decadent and dreamy, these Banoffee Pie Trifles are something to behold! Delicous Dulce Le Leche, a buttery crumb, fresh bananas and whipped cream.
Ingredients
- 1 Can Dulce Le Leche, 395 grams
- 200 grams Lotus Biscoff Biscuits, or Arrowroot, Marie, Superwine etc
- 100 grams Butter, melted
- 1 Cup Cream, 250mls
- 1/2 Cup Mascarpone, 125 grams
- 1/4 Cup Icing Sugar, 35 grams
- 1 teaspoon Vanilla Essence
- 3 Bananas, large
Optional Toppings
- Dried Banana Chips
- Dark Chocolate, finely grated
Instructions
- If you are making your own Dulce Le Leche, check out my slow cooker recipe here, make this at least 24 hours ahead, or use a jar of store bought.
- To prepare the crumb, line a 20 cm square pan with baking paper.
- In a food processor or blender, blitz the biscuits to a fine crumb and stir through the melted butter until well combined.
- Spread the crumb into the prepared pan and press it firmly, as if you were making a base for a cheesecake, chill this for 2 hours in the fridge or pop it in the freezer for one hour to completely cool and set.
- Once this has set firm, break up the crumb base and pop it back in the food processor and blend again to a crumb and set aside.
- To make the stabilized whipped cream, combine the cold cream, mascarpone, icing sugar and vanilla essence in a large glass or metal bowl.
- Whisk with electric beaters or in a stand mixer for 2 minutes until you reach soft peak stage, then whip for just 10-30 seconds more to get to stiff peaks, careful not to overmix.
- If not using the whipped cream straight away cover and refrigerate. You may need to briefly whip it again before using if it has deflated slightly or separated. Best used same day to assemble the trifles but it will keep for up to 2 days.
- When ready to assemble the individual glasses, decide on whether you use 4 or 6 glasses.
- If using 4 glasses, mine are 375 mls and are filled to the top which is a very generous serving. If you prefer a less in each glass, then use less filling in each layer across 6 smaller glasses.
- If making one large trifle, then use a 2 litre glass bowl and make as usual.
- To begin spoon a few big spoonfuls of the crumb into the base of each glass so that you can see 2-3 mm above the base, spread evenly.
- Add to this a few large spoonfuls of the cream, and spread gently to cover the biscuit base.
- Slice a banana into chunky 1 cm rounds, then I cut each round in half, and place the curved edge of each half against the inside of the glass all the way around, then place a few pieces of banana in the middle of the glass
- Drizzle over this some of the Dulce Le Leche, allowing it to cover the banana in an even layer. More or less to your tastes.
- Then repeat the layers, biscuit crumb, whipped cream, banana half rounds, and more of the Dulce Le Leche.
- Then add a final layer of whipped cream to finish it off.
- If you wish, decorate the whipped cream with small pieces of dried banana chips, a sprinkling of the biscuit crumb and some finely grated dark chocolate.
- Chill until ready to serve, ideally cover if you can. Best eaten fresh that day, but can be refrigerated and leftovers enjoyed within 2 days of making them.
- Enjoy!
Notes
What is Dulce Le Leche?
Dulce Le Leche means candy made from milk or sweet of milk. It is a thick caramel like sauce, in this case made by slow cooking condensed milk, but you can also purchase it ready made in stores.
How to make my own Dulce Le Leche?
See how I make mine in my slow cooker here.
Why use stabilized whipped cream?
It just holds its shape and stays fresher longer, which is ideal in layered desserts or as a filling. In this case using just a small amount of mascarpone to stabilize it means it holds up better in the trifle.
Do I need to make a butter biscuit crumb or just use crushed biscuit crumbs?
The reason I use the base crumbs is that they have a lovely buttery flavour, feels luxurious and holds its shape, crumbs are dry and I think they will feel odd when eating.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 876Total Fat: 67gSaturated Fat: 40gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 169mgSodium: 471mgCarbohydrates: 66gFiber: 6gSugar: 30gProtein: 9g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I hope you love this decadent treat, be sure to give it a star rating above and let me know in the comments below how you made yours.
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Happy Baking!
Anna
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Sonya Stavropoulos says
Can you substitute sweetened greek yoghurt /vanilla protein yoghurt for the cream ?
justamumnz says
You can use anything you like to make trifles! They are very versatile. However, yoghurt is very thin with a different flavour profile and shelf life. So make any changes knowing it may look and taste differently than mine.