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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