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Banoffee Trifle

Banoffee Trifle: Layers of coconut cookie crumb, dulche de leche, coconut cake, dark chocolate mousse and chantilly cream

Course Breakfast, Dessert
Cuisine English, South African
Keyword banana cake, Festive, Trifle
Prep Time 2 hours
Cook Time 3 hours
Servings 10 people

Ingredients

Dulche de Leche

  • 2 cans Condensed Milk

Dark Chocolate Mousse

  • 100 gm Bittersweet / dark chocolate 3.5 oz
  • 2 tsp Cocoa powder
  • 240 ml Heavy Cream/ Whipping Cream 1 cup

Coconut Cookie Crumb

  • 50 gm Toasted Coconut (desiccated) ½ cup
  • 115 gm Salted Butter 1 stick
  • 75 gm Granulated Sugar ⅓ cup + 1 tbsp
  • 125 gm Whole Wheat Flour 1 cup

Toasted Coconut Cake

  • 90 gm Salted Butter ¾ stick
  • 60 gm Canola oil ¼ cup
  • 100 gm Dark Brown sugar ½ cup
  • 2 L Eggs
  • 50 gm Toasted Coconut (Desiccated) ½ cup
  • 1 tsp Baking powder
  • 125 gm Whole wheat flour 1 cup
  • 30 gm All purpose Flour ¼ cup

Chantilly Cream

  • 500 ml Heavy Cream/ Whipping Cream 2 cups
  • 2-3 tbsp Icing sugar

Banoffee Trifle Assembly

  • 3-4 Medium Ripe Bananas
  • 2 tsp lemon juice
  • 2 bars Flake chocolate /any chocolate bar for decoration

Instructions

Dulche de Leche

  1. In a large heavy bottomed pot, fill it up with water. Place 2 cans of closed condensed milk into the pot.

  2. Let it cook on medium heat for 2-3 hours. Make sure the water level does not go lower than the cans.

  3. After 3 hours or so, switch the heat off and let the water cool down. Remove the cans and open them up when you need to use them.

Dark Chocolate Mousse

  1. In a small bowl, chop and add chunks of chocolate. Heat the heavy cream and pour it on the chocolate along with the cocoa powder.

  2. Let it sit for 5-10 mins and then gently mix it all together using a whisk. Once its all mixed, let it chill 2-3 hours upto overnight in the refrigerator.

  3. Just before assembling the trifle, transfer the chilled mix into a bowl fitted on a stand mixer with a whisk attachment. Whisk on medium speed for 2-3 minutes until stiff peaks are formed.

  4. If the whipped mousse feels too thick, add a teaspoon or two whipping/ heavy cream into the bowl and whisk for a couple of seconds.

You can either use pre toasted coconut, or toast 100gm of desiccated coconut at 350°F / 180° C for 10 mins. Use it for both cookie crumb and the cake

    Coconut Cookie Crumb

    1. Preheat the oven to 350°F / 180° C.

    2. In a small bowl, add the butter, sugar and cream it until light and fluffy.

    3. Add the toasted coconut and sift in the flour into the butter and sugar mix.

    4. Mix it until it feels like wet sand, place the mixture on a baking sheet lined with a parchment.

    5. Press it down with your fingertips, this doesn't have to be perfect as you will be crumbling this up for the base.

    6. Bake for 20 minutes or until its golden brown. Remove from oven and let it come to room temperature. You can break up the coconut flat cookie into a little chucks. Set aside in an airtight container until needed for the assembly.

    Toasted Coconut Cake

    1. Preheat the oven to 350°F / 180° C. Grease and line a quarter baking sheet (13 x9") with parchment.

    2. In a bowl fitted to the stand mixer with a paddle attachment or a hand mixer. Add the butter, oil and sugar and cream the mixture. Beat on medium speed for 3-4 minutes until its pale and fluffy.

    3. Add and beat one egg at a time. Sift the dry ingredients and mix thoroughly. Fold in the toasted desiccated coconut into the batter.

    4. Transfer the batter into the prepared baking sheet, using a spatula spread the batter around and bake.

    5. Bake for about 20 minutes or until golden brown. Remove from the oven and let it cool.

    6. Using a small circle cookie cutter, cut out the sheet cake and store in an airtight container until assembly.

    Chantilly Cream

    1. In a bowl fitted with a whisk attachment on a stand mixer. Add the heavy whipping cream and whisk until soft peaks are formed about 2-3 minutes on medium/ high speed.

    2. Add the icing sugar and whisk again for another 2-3 minutes on high speed until stiff peaks are formed.

    3. Do this step just before assembly too as the cream is more fluffier this way.

    Prepping for the assembly

    1. Transfer the dulche de leche and the whipped dark chocolate into their individual piping bags.

    2. Cut the bananas into thin slices and coat them with lemon juice, this prevents them from browning.

    Assembly

    1. The bottom most layer is as the banoffee pie, layer the coconut cookie crumb by spoonfuls to cover the base of the trifle dish.

    2. Add a layer of the dulche de leche and smoothen it with a spatula / offset spatula.

    3. Add a layer of banana slices along the sides, facing the glass. Add another layer of banana on top of the dulche layer (check photos for steps)

    4. Pipe a layer of dark chocolate mousse on top of the banana layer. You can either pipe with an open star piping tip or just add spoonfuls and smoothen with a spatula.

    5. Add a layer of the cut out toasted coconut cake on top of the dark chocolate mousse layer.

    6. Add another layer of dulche de leche and a layer of banana slices and top it all with a generous helping of coconut cookie crumb.

    7. The last layer is a good helping of lightly sweetened chantilly cream.

    8. Before serving crumble a couple of flake chocolate bars or using a vegetable peeler, slice a bar of chocolate for a little chocolate curl action.

    9. Enjoy yourself binging on this absolute delight of a dish!!! No regrets ever eating bowls of this banoffee trifle.