Banoffee Trifle

• 7 oz Ladyfinger cookies
• 12 tbsp butter, 6 tbsp melted, 6 tbsp chopped
• 2 tbsp rum
• 3 cups sweetened condensed milk
• 1/2 cup dark brown sugar
• 1/2 cup honey
• 4 None large bananas, sliced
• 2 cups heavy cream
• 1/2 lb mascarpone, at room temperature
• 2 tbsp powdered sugar
• 1/2 cup crushed peanuts
• None None dark chocolate curls, to decorate

1. In a food processor, pulse cookies to fine crumbs. Add melted butter and 1 tbsp rum. Process until combined. Transfer to a large glass serving bowl. Chill for 15 mins.
2. Meanwhile, combine condensed milk, brown sugar, chopped butter and 2 tbsp honey in a heavy-bottomed saucepan over low heat. Cook, stirring, for 15-18 mins, until thick and golden brown. Let cool slightly then pour over cookies. Chill for 2 hours.
3. Arrange 2/3 of bananas over caramel. Whip cream to firm peaks then fold into mascarpone. Add powdered sugar, remaining honey and rum. Spoon over bananas and smooth surface. Chill for 30 mins.
4. Top trifle with remaining bananas, peanuts and chocolate curls. Serve.

ladyfinger cookies, butter, rum, condensed milk, brown sugar, honey, bananas, heavy cream, mascarpone, powdered sugar, peanuts, chocolate curls

Taken from recipes-plus.com/api/v2.0/recipes/27133 (may not work)