Rum and Banana Trifle

Rum and Banana Trifle


2 people made this

This delicately spiced trifle calls for sponge lightly soaked in rum for a perfect quick and easy dessert that is the perfect way to end a dinner.


Serves: 6 

  • 75ml dark rum
  • 6 trifle sponges, split lengthways (or normal sponge cake)
  • 500g pre-made vanilla custard
  • 3 bananas, peeled and sliced
  • 2 teaspoons freshly grated nutmeg
  • 1 teaspoon cinnamon
  • 300ml thickened cream, whipped

Preparation:20min  ›  Extra time:1hour chilling  ›  Ready in:1hour20min 

  1. Place the rum in a shallow dish. Quickly dip 4 sponge halves in the rum and place in the base of a glass bowl.
  2. Spoon over 1/3 of the custard. Arrange 1/3 of banana slices on top. sprinkle with nutmeg and cinnamon. Spoon over 1/3 of the whipped cream. Repeat process twice more, ending with a layer of whipped cream sprinkled with nutmeg and cinnamon.
  3. Refrigerate for 1 hour (or up to 4 hours) before serving.

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