Banoffee with a festive trifle twist
1 Add a layer of the cake to the bottom of a large, clear trifle dish. Scatter over some of the rum or whiskey (if using), then add a layer of bananas.
2 Beat the custard, cream cheese and half of the caramel sauce together in a bowl until thickened. Spread a layer over the bananas.
3 Add a drizzle of the caramel sauce and some grated chocolate.
4 Repeat these layers until you reach the top of the dish, then cover with whipped cream.
5 Cover loosely with cling film and refrigerate for at least 30 minutes. Finish with some crushed Digestive biscuits and extra grated chocolate just before serving.
For a more traditional Banoffee:
You can replace the Custard with Avonmore Fresh Cream whisked in step 2.