Trifle with caramel sauce, bananas and Madeira
8 servings
120 minutes
Trifle with caramel sauce, bananas, and Madeira is the embodiment of the British tradition of layered desserts dating back to the 16th century. In this version, airy sponge cake is soaked in fragrant Madeira, creating a rich, slightly tangy flavor profile. The silky caramel sauce made from molasses, butter, and two types of sugar adds warm sweetness that perfectly complements the softness of the bananas. The finishing touch is airy whipped cream and crunchy roasted pecans that add textural richness. This dessert is a true delight for gourmets where each layer reveals a new taste and aroma. An ideal choice for cozy evenings or festive gatherings, it can surprise and please even the most discerning sweet tooth.
1
First, prepare the sauce. In a small saucepan, pour in the molasses, add butter and both types of sugar. Place on low heat and stir until dissolved and smooth for 5-7 minutes. Then heat for another 5 minutes, add cream (150 ml) and vanilla while constantly stirring. Remove from heat and let cool.
- Light molasses (golden syrup): 150 g
- Butter: 50 g
- Soft brown sugar: 75 g
- Golden caster sugar: 50 g
- Double cream 40% fat: 425 ml
- Vanilla extract: to taste
2
Cut each biscuit in half lengthwise, spread with sauce, and reassemble. Cut each piece crosswise into 3 parts and place them at the bottom of the glass. Poke the biscuits in several places, sprinkle with Madeira, and let soak for 20 minutes.
- Sponge fingers / sponge biscuits: 8 pieces
- Madeira wine: 150 ml
3
Clean and slice the bananas into small circles. Place them on top of the biscuit and drizzle with the remaining sauce. For the next layer, add custard (about 2 tablespoons), cover the ramekins with plastic wrap, and chill in the refrigerator.
- Bananas: 3 pieces
- Custard (creme patissiere): to taste
4
Meanwhile, preheat the grill, line a baking sheet with foil, and toast the pecans for about 4 minutes, making sure the nuts don't burn.
- Pecan: 50 g
5
Whip the remaining 275 ml of cream. Decorate the chilled dessert on top, then sprinkle with nuts. Cover again with film and chill until serving.
- Double cream 40% fat: 425 ml