English trifle with bananas and coconut milk
4 servings
25 minutes
English trifle with bananas and coconut milk is a refined dessert that combines the tenderness of fruits and the airy texture of biscuits. The roots of trifle trace back to 17th-century English cuisine, where it was served as a layered treat with cream and sponge cake. In this version, bananas soaked in aromatic coconut milk create an exotic flavor complemented by the sweetness of mango or lychee. Crispy savoiardi biscuits and delicate whipped cream provide a balance of textures, while chocolate sauce completes the flavor harmony. Trifle requires no baking; it's easy to assemble in a glass in layers, making it an ideal dessert for festive evenings. Each layer reveals new flavor nuances, creating a multifaceted enjoyment that delights both the eye and palate.
1
Boil bananas in coconut milk until they become soft. If the bananas are not very ripe, you can add a little sugar if desired.
- Coconut milk: 400 ml
- Bananas: 3 pieces
- Sugar: to taste
2
Break the savoiardi cookies into small pieces (about 2x2 cm). If you have canned mango slices, cut them into 3-4 pieces. If you have lychee, just cut them in half.
- Savoiardi (ladyfingers): 200 g
- Canned lychees: 250 g
3
Start layering in the glass: layer 1 - bananas cooked in coconut milk; layer 2 - savoiardi cookies; layer 3 - mango or lychee; layer 4 - savoiardi cookies soaked with syrup from canned fruits (about 2 tablespoons); layer 5 - whipped cream drizzled with chocolate sauce.
- Bananas: 3 pieces
- Coconut milk: 400 ml
- Savoiardi (ladyfingers): 200 g
- Canned lychees: 250 g
- Whipped cream: 200 ml
- Chocolate sauce: 4 teaspoons
