BAILEYS BANANA TRIFLES RECIPE | BBC GOOD FOOD
A quick and impressive make-ahead dessert with Baileys for grown-ups, or use extra toffee sauce for kids
Provided by Good Food team
Categories Dessert
Total Time 10 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Mix the cream with 1 tbsp Baileys, and set aside. Divide the brownie pieces between 6 glasses, then drizzle each with 1 tbsp Baileys. Top with the sliced bananas, custard and Baileys cream, dividing equally, then drizzle with toffee sauce and finish with grated chocolate. Can be made a few hours ahead.
Nutrition Facts : Calories 689 calories, FatContent 46 grams fat, SaturatedFatContent 26 grams saturated fat, CarbohydrateContent 63 grams carbohydrates, SugarContent 53 grams sugar, FiberContent 2 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.43 milligram of sodium
MANGO & COCONUT TRIFLES | BBC GOOD FOOD
Transform the humble trifle into a modern dessert with the help of mango, rum and coconut flavours. It makes a marvellous dessert at Christmas
Provided by Melissa Thompson – Journalist and food writer
Categories Dessert
Total Time 1 hours 5 minutes
Prep Time 50 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Put the gelatine in a bowl, cover with cold water and leave to soak for 10 mins. Meanwhile, warm the orange juice in a small pan over a low heat. Squeeze the water from the gelatine, then whisk into the juice over the heat until the gelatine has dissolved. Don’t let the mixture bubble, or the jelly won’t set. Stir in the mango pulp until combined.
- Divide the sponge fingers between four dessert glasses, breaking to fit if needed, and press into the bases. Pour over the rum, then add a few mango slices and four raspberries each. Spoon the jelly mixture into the glasses so the fruit and sponges are covered. Chill for 2 hrs until set.
- Meanwhile, heat the coconut milk in a saucepan over a medium heat, stirring continuously until reduced by about a third. Whisk in half the cream and all the vanilla, then bring everything to a simmer.
- Mix the egg yolks with 50g sugar, the cornflour and milk in a large heatproof bowl until smooth. Slowly pour in the hot coconut cream while whisking to incorporate. Return to the saucepan over a medium-low heat, stirring for 5-7 mins until you have a thick but pourable custard. Remove from the heat, pour into a bowl and cover the surface with baking parchment. Leave to cool completely, then chill for at least 1 hr, or up to 24 hrs.
- Pour the custard over the set jellies and chill for another 2 hrs.
- Heat the oven to 160C/140C fan/gas 5. Sprinkle the coconut flakes over a baking sheet and bake for 4 mins, or until just toasted.
- Whip the remaining cream with the rest of the sugar to soft peaks using an electric whisk and spoon over the custard layer. Sprinkle over the lime zest and toasted coconut. Will keep chilled for up to 24 hrs.
Nutrition Facts : Calories 925 calories, FatContent 77 grams fat, SaturatedFatContent 51 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 34 grams sugar, FiberContent 3 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.34 milligram of sodium
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CHOCOLATE TRIFLE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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Reviews 5.0
Total Time 30 minutes
Category Desserts
Calories 396 calories per serving
- Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. , Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. , Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. , Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving.
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