|2 pieces piece||Bananas Banana|
|6 tsp tsp||Coffee Coffee|
|250 g g||Mascarpone Mascarpone|
|75 g g||Sugar Sugar|
|50 g g||Butter Butter|
|80 g g||Brioche Brioche|
|3 tbsp tbsp||grapefruit juice grapefruit juice|
Coffee Banoffee Trifle
- Add butter and sugar in a pan until the sugar caramelises, add 100 ml of cream and simmer over medium heat. Allow to cool.
- Dissolve 3 teaspoons of soluble coffee powder with 3 tablespoons of cold water. Cut the brioche into thin slices and place in a bowl, drizzle coffee. Peel bananas, cut into thin slices and mix with grapefruit juice. Spread on the brioches.
- Add 2 tsp caramel sauce to the remaining coffee, stir and leave aside. Mix the remaining caramel sauce with mascarpone, stir until cream is stiff. Mix the remaining coffee with 1-2 teaspoons and whip with the mascarpone cream. Pour on to bananas. Decorate with caramel sauce and leave trifle in the refrigerator for at least 30 minutes to set.
Fat 39g Carbonhydrates 32g Protein 4g kCal 513 Kilojoule 2144