Banoffee Trifle
by Melanie Foster
serves: 16
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 A twist on a British dessert. Maybe even more British now with the addition of ice cream and made into a trifle. |
| Ingredients: |
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1 can |
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sweetened condensed milk |
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1 lb |
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frozen pound cake, thawed |
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3 |
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bananas |
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1 1/2 qts. |
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coffee ice cream |
| Directions: |
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Make dulce de leche: remove the label from the can of sweetened condensed milk but DO NOT OPEN and place in a deep saucepan. Add water to cover by at least 1-2 inches. Bring to a gentle simmer for 3 hours. Add water when neccesary to keep can submerged at all times, do not forget about it! Yes this is safe I've done it many times. After 3 hours remove the can with tongs and put in a bowl of ice water to cool down. Open the can and you'll have the most delicious caramel you've ever had.
To assemble the dessert: Slice or cube the cake and chop the bananas. In a deep bowl or even a cake pan put half the cake. Sprinkle with half or all of the bananas depending on how many layers your dish will hold. Scoop some of the caramel over the bananas. Scoop half of the ice cream over the caramel. Repeat with the cake, bananas (if you have any left) and the rest of the caramel and ice cream. Cover with plastic wrap and freeze until serving time.
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