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Ingredients
2 pieces piece | Bananas Banana | ||
6 tsp tsp | Coffee Coffee | ||
200 | Cream Cream | ||
250 g g | Mascarpone Mascarpone | ||
75 g g | Sugar Sugar | ||
50 g g | Butter Butter | ||
80 g g | Brioche Brioche | ||
3 tbsp tbsp | grapefruit juice grapefruit juice | ||
Fresh |
Coffee Banoffee Trifle
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0:30
min
(4)
Method
- Add butter and sugar in a pan until the sugar caramelises, add 100 ml of cream and simmer over medium heat. Allow to cool.
- Dissolve 3 teaspoons of soluble coffee powder with 3 tablespoons of cold water. Cut the brioche into thin slices and place in a bowl, drizzle coffee. Peel bananas, cut into thin slices and mix with grapefruit juice. Spread on the brioches.
- Add 2 tsp caramel sauce to the remaining coffee, stir and leave aside. Mix the remaining caramel sauce with mascarpone, stir until cream is stiff. Mix the remaining coffee with 1-2 teaspoons and whip with the mascarpone cream. Pour on to bananas. Decorate with caramel sauce and leave trifle in the refrigerator for at least 30 minutes to set.
Diet
Fat39gCarbonhydrates32gProtein4gkCal513gKilojoule2144g