Simon Rimmer turns the banoffee pie into an elegant (but easy) trifle sundae on Sunday Brunch
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.
Beat the cooked condensed milk, mascarpone and cinnamon together in a bowl.
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.
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.
Beat the mascarpone cream in a bowl until soft before adding the condensed milk otherwise it won’t combine.
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