Banana and Caramel Trifle

Name: Banana and Caramel Trifle
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 8 to 10 servings
Ingredients: 1 ripe banana, sliced; 1 tablespoon (15 ml) lemon juice; 1/4 teaspoon (1 ml) vanilla extract; 1/3 cup (75 ml) sugar; 3 tablespoons (45 ml) cornstarch; 2 eggs; 2 cups (500 ml) milk, warm; 1/4 cup (60 ml) water; 1/2 cup (125 ml) sugar; 1/2 cup (125 ml) 35% cream; 2 tablespoons (30 ml) unsalted butter; 1/2 cup (125 ml) 35% cream; 1 tablespoon (15 ml) sugar; 6 cups (1.5 litres) cubed white cake (see recipe)

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Preparation 40 MIN

Cooking 15 MIN

Cooling 3 H
Makes 8 to 10 servings

Ingredients
Preparation

Ingredients

Banana Pastry Cream

1 ripe banana, sliced
1 tablespoon (15 ml) lemon juice
1/4 teaspoon (1 ml) vanilla extract
1/3 cup (75 ml) sugar
3 tablespoons (45 ml) cornstarch
2 eggs
2 cups (500 ml) milk, warm

Caramel Sauce

1/4 cup (60 ml) water
1/2 cup (125 ml) sugar
1/2 cup (125 ml) 35% cream
2 tablespoons (30 ml) unsalted butter

Trifle

1/2 cup (125 ml) 35% cream
1 tablespoon (15 ml) sugar
6 cups (1.5 litres) cubed white cake (see recipe)

Preparation

Banana Pastry Cream

In a food processor, purée the banana with the lemon juice and vanilla until smooth. Set aside.
In a saucepan off the heat, combine the sugar and cornstarch. Add the eggs and combine with a whisk until smooth. Stir in the milk and puréed banana.
Bring to a boil, stirring and scraping the bottom of the pan. Simmer for about 5 seconds. Strain into a bowl and cover with plastic wrap directly on the pastry cream. Let cool and refrigerate for about 3 hours or until completely chilled.

Caramel Sauce

In a saucepan, bring the water and sugar to a boil. Cook without stirring until the mixture turns an amber colour. Remove from the heat and gradually add the cream. Beware of splattering. Add the butter and bring to a boil, stirring until the sauce is smooth. Transfer to a bowl. Let cool. Cover and let cool to room temperature for about 3 hours.

Assembly

In a bowl, whip the cream and sugar until semi firm peaks form.
In a 3 litres (12 cups) serving glass bowl, scatter a third of the cake cubes. Top with a quarter of the caramel sauce. Cover with a third of the pastry cream. Repeat two more times. Refrigerate until serving time. Garnish with the whipped cream and banana slices and drizzle with the remaining caramel.