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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) |
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Create new shopping listCoffee Banoffee Trifle
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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
Fat39
g
Carbonhydrates32
g
Protein4
g
kCal513
Kilojoule2144
