Caramel banana trifle

With this speedy caramel banana trifle recipe, you'll have dessert on the table in under 30 minutes. 

Cooking Time

15 minutes

Ingredients (serves 6)

• 380g can caramel Top'n'Fill
• 600ml thickened cream
• 2 tablespoons icing sugar mixture
• 1 teaspoon vanilla essence
• 225g rectangular unfilled sponge cake (see note 1)
• 2 tablespoons coffee liqueur (optional, see note 2)
• 3 large bananas, thinly sliced
• 1/3 cup dry-roasted hazelnuts, chopped (see hint)

 

Method

1. Place caramel and 1/4 cup cream in a bowl. Whisk until smooth. Using an electric mixer, beat sugar, vanilla and remaining cream for 3 minutes until soft peaks form.
2. Cut cake into 3cm pieces. Arrange half over the base of an 8-cup capacity bowl. Drizzle half the liqueur (if using) over cake. Spoon half the caramel mixture over cake. Top with half the banana and half the cream mixture. Repeat layers with remaining cake, liqueur, caramel mixture, banana and cream mixture, finishing with cream mixture. Sprinkle with nuts. Serve.

 

Notes

Note 1: Rectangular sponge cake is available in packs of 2 (450g total) from the bakery department of larger supermarkets. Freeze remaining sponge for up to 2 months.
Note 2: You could use 1 teaspoon instant espresso coffee powder dissolved in 2 tablespoons boiling water instead of liqueur.
Tip: You can make trifle up to 6 hours ahead. Cover and refrigerate.
Hint: To make your own roasted hazelnuts, preheat oven to 180C/160C fan-forced. Place hazelnuts on a baking tray. Bake for 8 to 10 minutes or golden and toasted. Place on a tea towel. Rub to remove skins.

"Hot chocolate" mousse

End your meal on Christmas eve with these festive cups of chocolate comfort. 

Preparation Time

15 - 375 minutes

Cooking Time

5 minutes

Ingredients (serves 4)

• 1 x 200g pkt milk chocolate with hazelnuts, coarsely chopped
• 3 eggs, at room temperature, separated
• 125ml (1/2 cup) thickened cream
• 55g (1/4 cup) caster sugar
• Icing sugar, to dust
• Candy canes, to serve

 

Method

1. Place chocolate in a small heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Stir with a metal spoon until smooth. Set aside to cool slightly. Stir in the egg yolks.
2. Use an electric beater to beat the cream in a bowl until firm peaks form. Use a metal spoon to fold half the cream into the chocolate mixture. Repeat with remaining cream.
3. Use a clean electric beater to beat the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, beating until the mixture is thick and glossy.
4. Fold the egg white mixture into the chocolate mixture. Spoon into four 250ml (1-cup) capacity serving cups. Cover and place in the fridge for 6 hours or until set.
5. Dust with icing sugar and serve with candy canes.