Banana Butterscotch Trifle

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 8
  • 750 g Fresh cream
  • 3 packages Vanilla sugar
  • 1 TABLESPOON + 320 g brown sugar
  • 4 TABLESPOONS Milk
  • 2 TABLESPOONS golden syrup
  • 300 g Whipped cream
  • 80 g Butter
  • 7-10 Tbsp Salt
  • 3 Muffins (e.g. from the baker)
  • 4 Bananas
  • 2 TABLESPOONS Lemon juice
  • 100 ml Brandy or brandy (alternatively orange juice)
  • 2 TABLESPOONS roasted salted peanuts

Directions

  1. 1

    For the crème fraîche, vanilla sugar, 1 tbsp. brown sugar and milk, whisk with the whisk of the mixer for approx. 3 minutes until creamy. Cover and put in a cool place.

  2. 2

    For the Butterscotch sauce, heat 320 g brown sugar, syrup, cream, butter and 4 tbsp. water in a wide saucepan while stirring until the sugar has melted. Then simmer for 5-10 minutes until syrupy.

  3. 3

    Season with 1 pinch of salt and let it cool down for about 5 minutes.

  4. 4

    Coarsely grind the muffins. Peel and slice the bananas. Mix with lemon juice.

  5. 5

    Put some cream in a large bowl. Layer some banana slices, some butterscotch sauce and some muffin pieces on top. Drizzle with a little brandy. Continue like this until all ingredients are used up.

  6. 6

    Serve sprinkled with peanuts.

Nutrition Facts

KCAL
660 kcal
CARBS
63 g
FATS
40 g
PROTEINS
5 g