2 slices chocolate cake, broken up
1 banana, peeled and sliced
1 miniature bottle of Baileys
120 ml (4 fl oz) double cream
For the praline
85 g (3 oz) caster sugar
30 g (1 oz) pecan nuts, roughly chopped
cocoa powder, to dust
1 banana, peeled and sliced
1 miniature bottle of Baileys
120 ml (4 fl oz) double cream
For the praline
85 g (3 oz) caster sugar
30 g (1 oz) pecan nuts, roughly chopped
cocoa powder, to dust
method
1. To make the trifle, place one slice of the broken cake into the bottom of a tall glass or serving dish.
2. Layer the sliced banana on top, then pour half the bottle of Baileys over the banana.
3. Place the cream and remaining half bottle of Baileys into a bowl and whisk together until thick.
4. Spoon half the cream mixture on top of the banana, and then top with the remaining cake pieces.
5. Finish by spooning the remaining cream on top.
6. To make the praline, heat the sugar in a non-stick pan until it has dissolved and a caramel has formed.
7. Add the pecan nuts, shaking the pan to coat.
8. Tip the mixture out onto a piece of baking parchment or Teflon and allow to cool.
9. Once the mixture has cooled, break it up to form small pieces.
10. Sprinkle the praline pieces over the trifle and dust with cocoa powder to finish.
2. Layer the sliced banana on top, then pour half the bottle of Baileys over the banana.
3. Place the cream and remaining half bottle of Baileys into a bowl and whisk together until thick.
4. Spoon half the cream mixture on top of the banana, and then top with the remaining cake pieces.
5. Finish by spooning the remaining cream on top.
6. To make the praline, heat the sugar in a non-stick pan until it has dissolved and a caramel has formed.
7. Add the pecan nuts, shaking the pan to coat.
8. Tip the mixture out onto a piece of baking parchment or Teflon and allow to cool.
9. Once the mixture has cooled, break it up to form small pieces.
10. Sprinkle the praline pieces over the trifle and dust with cocoa powder to finish.
serving amount
serves 1
rate this recipe
5.5
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