Australian Gourmet Traveller - (08)August 2020 (1)

Banoffeetrifle

SERVES 12-14 // PREP TIME 25 MINS // COOK 1 HR (PLUS COOLING)

“ThefamedbanoffeepieoriginatedinSussexintheearly’70sandhasbeenbastardised

eversince,”saysHill.“Thisrecipeis nodifferent.Theflavourofthedarkcaramelhelps

balancethesweetnessofthebananasandsponge,whiletheadditionofrum givesit

a boozy trifle vibe and is a great way to round off a long Sunday lunch.”

4 bananas,thicklysliced

100 gmdriedbananachips

Cocoapowder,fordusting

VICTORIASPONGE

170 gmbutter,softened

170 gmcastersugar

1 tspvanillapaste

3 eggs

170 gmself-raisingflour

25 mlwholemilk

RUMSYRUP

100 gmsoftbrownsugar

100 mldarkrum

BUTTERSCOTCH

300 mlcream

125 gmcastersugar

50 gmbutterdiced

3 gmseasalt

CHANTILLYCREAM

500 ml(2cups)pouringcream

1 vanillabean,splitandseeds

scraped,podreserved,

forserving

75 gmicing sugar

1 Forthesponge,preheatoven

to175°C.Greaseandlinean

18cmroundcaketinwithbaking

paper.Beatbutter,sugarand

vanillainanelectricmixeruntil

lightandfluffy(6minutes),

occasionallyscrapingdown

sideofthebowlwitha spatula.

Reducespeedtolowandadd

eggs,oneata time,beating

wellaftereachaddition.

2 Usinga spatula,gentlyfold

inflour,thenmilk,beingcareful

nottooverworkthebatter.

Pourintothepreparedtinand

bake untilspongeis golden

andcentrespringsbackwhen

gentlypressedwitha finger

(1 hour).Allowtocooltoroom

temperatureintin,thenturn

outontoa wirerack.

3 Meanwhile,fortherumsyrup,

combinesugarand200ml

waterina smallsaucepanover

highheatandbringtotheboil.

Removefromtheheatand add

rum.Setasidetocool.

4 Forthebutterscotch,place

creamina smallsaucepanover

mediumheatandbringto85°C

(2-3minutes).Removefromheat.

5 Meanwhile,preheata medium

saucepanoverhighheat.

Sprinkleovera thirdofthe

castersugarandcookuntila

caramelforms(1 minute).Add

remainingsugarandcook,

without stirring, until a deep

goldencaramelforms,

swirlingthepanoccasionally

(2-3minutes).Removepanfrom

heatandcarefullypoura third

ofthewarmedcreamintothe

caramel(themixturewillspit

and bubble).Returntotheheat

andbringtotheboil,whisking

todissolveanysugarcrystals.

Repeatwithremainingcream

untilincorporated.Whiskin

butterandsalt.Strainthrough

a finesieve;setasidetocool.

6 Forthechantillycream,

whiskcream,vanillaand icing

sugartostiffpeaks.

7 Toassemblethetrifle,slice

spongehorizontallyintothree

rounds.Spoona quarterofthe

butterscotchintothebottom

ofa 3-litre(preferablyglass)

servingbowl.Topwitha layer

ofbanana.Placea sponge

roundoverbananaanddrizzle

withrumsyrup.Adda layer

ofbutterscotch,thena layer

ofbanana.Pipeorspoona

layerofchantillycreamontop.

Repeatlayeringanddrizzling

withremainingspongerounds,

butterscotch,bananaand

chantillycream,finishing

witha layerofchantilly.

8 Toserve,dusttriflewith

cocoapowderandarrange

a fewbananachipsontop

beforeplacingthesplitvanilla

pod front and centre.●

76 GOURMET TRAVELLER