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Banoffee Pie Trifles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 59 reviews
  • Author: Emma
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 30 minutes (including chilling time)
  • Yield: 4 generous servings or 6 smaller servings 1x
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

Description

Delight in these luscious Banoffee Pie Trifles that layer creamy mascarpone whipped cream, rich dulce de leche, crunchy biscuit crumbs, and fresh bananas for a perfect no-bake dessert. Individually portioned for easy serving, these trifles combine classic banoffee pie flavors with a visually appealing presentation and a wonderful balance of textures.

Ingredients

Scale

Biscuit Base

  • 200 grams Lotus Biscoff Biscuits (or Arrowroot, Marie, Superwine etc.)
  • 100 grams Butter, melted

Dulce de Leche

  • 1 Can Dulce de Leche, 395 grams (store bought or homemade)

Whipped Cream Mixture

  • 1 Cup Cream (250 ml)
  • 1/2 Cup Mascarpone (125 grams)
  • 1/4 Cup Icing Sugar (35 grams)
  • 1 teaspoon Vanilla Essence

Fruit and Decoration

  • 3 large Bananas
  • Dried Banana Chips (for decoration)
  • Dark Chocolate, finely grated (for decoration)

Instructions

  1. Prepare Dulce de Leche: If making your own, prepare it at least 24 hours ahead using a slow cooker, or use a jar of store-bought dulce de leche.
  2. Line Pan: Line a 20 cm square pan with baking paper for preparing the biscuit crumb base.
  3. Make Biscuit Crumb: Blitz the biscuits in a food processor or blender into fine crumbs, stir through melted butter until well combined.
  4. Set Biscuit Base: Spread the crumb mixture into the prepared pan, pressing firmly like a cheesecake base, then chill in the fridge for 2 hours or freeze for 1 hour until firm.
  5. Re-Crumb Base: Once set firm, break the biscuit base up and blend again in the food processor to fine crumbs; set aside.
  6. Make Whipped Cream: Combine cold cream, mascarpone, icing sugar, and vanilla essence in a large bowl.
  7. Whisk Cream: Using electric beaters or stand mixer, whisk for 2 minutes until soft peaks form, then whip 10-30 seconds more to stiff peaks, taking care not to overmix.
  8. Store Whipped Cream: If not using immediately, cover and refrigerate. Re-whip briefly if it deflates. Use within 2 days.
  9. Choose Serving Vessels: Select either 4 large glasses (~375 ml each) for generous servings or 6 smaller glasses for lighter portions; alternatively, use a 2-litre glass bowl for a single large trifle.
  10. Layer Biscuit Crumb: Spoon a few big spoonfuls of biscuit crumb into each glass, covering the bottom 2-3 mm evenly.
  11. Add Cream: Top the biscuit crumb with a generous layer of whipped cream, spreading gently to cover.
  12. Prepare Bananas: Slice bananas into 1 cm thick rounds, then cut each round in half. Place the curved edges of banana halves against the inside of the glass all around, adding a few pieces in the centre.
  13. Drizzle Dulce de Leche: Pour some dulce de leche over the banana layer, covering evenly as per taste preference.
  14. Repeat Layers: Repeat biscuit crumb, whipped cream, banana halves, and dulce de leche layers as before.
  15. Final Cream Layer: Top with a final layer of whipped cream to finish the trifles.
  16. Decorate: Garnish the whipped cream layer with dried banana chips, a sprinkling of biscuit crumb, and finely grated dark chocolate.
  17. Chill and Serve: Refrigerate covered until ready to serve, ideally on the same day for best freshness; leftovers are good within 2 days.
  18. Enjoy: Serve chilled and delight in the rich and creamy banoffee pie trifles.

Notes

  • Homemade dulce de leche requires preparation at least 24 hours ahead.
  • Chilling biscuit base sets the structure for the layers; freezing can expedite this.
  • Do not over-whip the cream to prevent it from turning grainy or separating.
  • Adjust the size and number of servings by choosing different glass sizes or a large trifle bowl.
  • Best eaten fresh on the day of assembly but can be refrigerated and enjoyed within 2 days.
  • If whipped cream deflates upon storage, a brief re-whip will restore texture.

Find it online: https://yumrecipesfood.com/banoffee-pie-trifles-recipe/