Sunday Brunch

Individual banoffee trifle recipe

Simon Rimmer turns the banoffee pie into an elegant (but easy) trifle sundae on Sunday Brunch

Makes 6


  • 400g can condensed milk or dulce de leche (see step 1)
  • 200g mascarpone cheese
  • 1 tsp ground cinnamon
  • Approx. 250g trifle sponges (not sponge fingers)
  • 200ml strong coffee
  • Good glug of Tia Maria or Marsala
  • 6-8 bananas, sliced
  • Cocoa powder, to dust
  • Chopped pecans, to decorate


  1. Boil the unpierced tin of condensed milk in a pan for 4 hours, and allow it to cool completely before use. Alternatively use a can of dulce du leche.

  2. Beat the cooked condensed milk, mascarpone and cinnamon together in a bowl.

  3. Dip the trifle sponges into a mixture of the strong coffee, mixed with a good glug of Tia Maria or Masala and press into tall glasses.

  4. Add the sliced banana, then add some of the condensed milk filling. Top with more sponge, then banana, and finish with the condensed milk filling. Dust with cocoa and sprinkle over the nuts before serving.

Chef's tip

Beat the mascarpone cream in a bowl until soft before adding the condensed milk otherwise it won’t combine.

Average rating: 3/5
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Sunday Brunch

Next episode: Sunday 13 July 9.30AM on Channel 4

Last Broadcast: Sunday 06 July 9.30AM

Watch now on 4oD


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