Toffee banana trifles
- January 2006
- 6 slices shop-bought chocolate cake
- 6 tbsp Baileys
- 3 medium bananas
- 6 tbsp dulce de leche toffee sauce (we like Merchant Gourmet)
- 500g tub fresh custard
- 142ml carton double cream
- Splash of vanilla extract
- Edible small gold or silver balls, to decorate
- To prepare: Break up the chocolate cake into pieces and divide between 6 dessert glasses. Drizzle 1 tablespoon Baileys over each. Slice the bananas and divide the slices between the glasses. Dollop a spoonful of toffee sauce over each, followed by a few spoonfuls of custard. Chill until required.
- To serve: In a bowl, whip the double cream and vanilla extract until thick, spoon into each glass and decorate the top with edible gold or silver balls.
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