Recipes+
Ingredients
Method
1.Using an electric mixer, beat cream in a small bowl until soft peaks form. Gently fold custard into cream until combined.
2.Place biscuits in the base of a 1.25-litre (5-cup) serving bowl. Top with custard mixture. Cover, then refrigerate for 3 hours or overnight. Just before serving, top with banana, then drizzle with toffee sauce.
Make ahead: Make trifle a day ahead. Cover, then refrigerate. Toffee sauce is in the dessert aisle; use caramel sauce if unavailable. For an extra indulgent trifle, top custard layer with whipped cream, then sprinkle with grated dark chocolate. Serve topped with fresh mixed berries or grated chocolate.
Note
