Guava Banana Brixton Trifle

close up trifle

Sometimes only a trifle will do. Few other dishes say celebration the same way that a dish of trifle with all the family does. Its layers of cream, custard and fruit please everyone so there’s no better way to get people to try something new by introducing different ingredients to a classic dessert.

I recently bought a hand of gorgeous finger bananas in Brixton Village and couldn’t get over how sweet and moreish they were. Being smaller than usual, they ripened quicker making them perfect for roasting to bring out their flavour. Basting them in a coating of guava jelly made them naturally caramelised.

Layered up with spiced bun soaked in rum, dulche de leche cream and custard, the whole thing is the perfect Brixton trifle. Serve it at a Sunday lunch or a barbecue this summer. You won’t miss the jelly at all…

Originally published in the Brixton Bugle….

Guava Banana Trifle: serves 6

  • 3 full size bananas or 6 finger bananas
  • 3 tablespoons guava jelly
  • 150g spiced bun
  • 50ml dark rum (I used a spiced rum)
  • 1/2 tin custard or 175ml fresh custard
  • 300ml double cream
  • 150ml dulce de leche

Warm the guava jelly in a saucepan and thin it with a tiny bit of water so that it’s soft and easy to brush onto the bananas. Line a baking tray with greaseproof paper and cut the bananas in half and then half again so each full sized one gives you 4 pieces. Use a pastry brush to coat the bananas with the guava jelly and then roast for 15 minutes at 200℃ . Leave to cool.

Slice the spiced bun into 1/2 thick slices and place in the base of your trifle dish. Drizzle with the rum. Slice the bananas into half moon shapes that fit a spoon and then layer over the spiced bun.

Whip the double cream with an electric whisk until it begins to peak. Stir through the dulce de leche. You can either buy this ready made or make it from scratch by pouring a can of condensed milk in a wide shallow oven dish. Cover it with foil and put in a roasting tin with water that will come half way up the oven dish to make a water bath. Then bake at 230 ℃ until like thick caramel. Cool and store in the fridge.

Add a layer of the dulce de leche cream over the bananas, then add another layer of bananas on top. Add a layer of custard and then one of rum soaked spiced bun. Finish with another layer of bananas and more dulce de leche cream on top. I really really wanted to finish mine of with silver balls, but couldn’t find them. Flaked almonds worked very well indeed.

Each layer of this trifle worked well. I could have eaten spoonfuls of the dulce de leche cream on its own but it all worked very well together with it being highly admired by everyone. Very easy to make, you must try this!

Miss South is also Food and Drink Editor at Brixton Blog and their little brother paper the Brixton Bugle. This post originally appeared there.

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