Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

See part 1

Add banana slices to caramel syrup; gently stir to coat. Using slotted
soon, remove banana slices, a few at a time, draining all excess
caramel back into bowl. Layer half of banana slices atop berries,
arranging some to show at sides of dish.

Spoon half of custard over bananas, spreading to side of dish. Repeat
layering with cake, rum, berries, banana slices and custard. Arrange
remaining cake strips atop custard; press gently to compact. Brush
with 2 tablespoons rum. Cover trifle. Chill at least 4 hours and up
to 10 hours.

Cover remaining caramel syrup; store at room temperature.

Halve additional berries. Slice additional bananas. Arrange fruit atop
trifle, leaving 1-inch plain border at edge. Brush fruit with enough
caramel syrup to glaze. Spoon cream into pastry bag fitted with
medium star tip. Pipe cream around fruit. Garnish with mint, if
desired.

Bon Appetit, December 1997

Browse by categories