Trifle with Strawberries and Caramel-Coated Bananas Pt 1

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Try this Trifle with Strawberries and Caramel-Coated Bananas Pt 1 recipe, or contribute your own.


2 1/2 tb All purpose flour
8 md Bananas; peeled, cut into
1 ts Salt
1 Vanilla bean; split
8 tb Dark rum
5 tb Unsalted butter; melted
3 1/2 ts Vanilla extract
1 c Sugar
Additional bananas
Whipped cream
Fresh mint sprigs
1 c sugar; Plus 4 tablespoons
1/3 c water; Plus 5 tablespoons
6 lg Egg yolks
1/2 c whipping cream; Chilled
Additional fresh berries
Nonstick vegetable oil spray
2 1-pound baskets fresh berries
1 c all-purpose flour; Plus 4 tablespoons
1 1/2 c Whole Milk
Powdered sugar
2/3 c Raspberry jam
1/3 c Sugar
10 lg Eggs; room temperature

Original recipe makes 16



(optional) Cake: Preheat oven to 350F. Lightly spray 15 1/2 x 10 1/2 x 1-inch jelly roll pan with vegetable oil spray. Line bottom of pan with waxed paper, extending paper slightly at short ends; spray paper. Using electric mixer, beat 5 eggs, 1/2 cup plus 2 tablespoons sugar, 1-3/4 teaspoons vanilla and 1/2 teaspoon salt in large bowl until mixture triples in volume and is thick enough to fall in heavy ribbon when beaters are lifted, about 12 minutes. Sift 1/2 cup plus 2 tablespoons flour over batter in 2 additions, gently folding just to combine after each addition. Drizzle 2 1/2 tablespoons butter over and fold in gently (do not overmix or batter will deflate). Pour batter evenly into prepared pan. Custard: Place milk in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil. Whisk yolks, sugar and flour in medium bowl until smooth. Gradually whisk in hot milk mixture. Return mixture to pan; whisk over medium heat until custard thickens and boils, about 4 minutes. Strain into medium bowl. Press plastic wrap onto surface. Chill until cold, about 3 hours. Using electric mixture, beat cream in medium bowl to stiff peaks. Fold cream into cold custard. (Can be prepared 1 day ahead. Cover and refrigerate.) Syrup: Stir sugar and 1/3 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Add 3 tablespoons water (mixture will bubble vigorously). Stir until caramel is smooth. Pour caramel into medium bowl; mix in remaining 2 tablespoons water. Cool. (Can be made 1 day ahead. Cover; let stand at room temperature.) Assembly: Sift generous amounts of powdered sugar over 2 kitchen towels. Cut around pan sides to loosen cakes. Turn cakes out onto prepared towels. Peel off paper. Stir jam and 2 tablespoons rum in small bowl to blend. Cut each cake crosswise in half. Spread half of jam mixture over 1 piece of each cake. Gently press second piece of each cake onto jam. Cut cake sandwiches crosswise into 3/4-inch-wide strips. Arrange enough cake strips in 3 1/2- to 4-quart glass trifle dish or bowl to cover bottom, trimming strips to fit and allowing jam layer to show at sides. Brush cake layer with 2 tablespoons rum. Top with half of sliced berries, arranging some to show at sides of dish. Add banana slices to caramel syrup; gently stir to coat. Using slotted soon, remove banana slices, a few at a time, draining all excess caramel back into bowl. Layer half of banana slices atop berries, arranging some to show at sides of dish. Spoon half of custard over bananas, spreading to side of dish. Repeat layering with cake, rum, berries, banana slices and custard. Arrange remaining cake strips atop custard; press gently to compact. Brush with 2 tablespoons rum. Cover trifle. Chill at least 4 hours and up to 10 hours. continued in part 2 Posted to MM-Recipes Digest by Julie Bertholf on Apr 06, 1998

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Calories Per Serving: 1139 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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