Banoffi Trifle or Banoffee Trifle

• 6 tablespoons tropical fruit juice (we used pineapple passion by Goya)
• 4 tablespoons rum or 4 tablespoons brandy or 4 tablespoons Tia Maria
• 3 firm bananas
• 8 slices of store-bought poundcake (we used Sara Lee Pound Cake, thin slices) or 8 slices angel food cake (we used Sara Lee Pound Cake, thin slices) or 8 slices of entenmanns poundcake
• 2 tablespoons of belgian chocolate syrup (we used Ghiardelli)
• 6 tablespoons dulce de leche (Nestle's ready made)
• 8 ounces mascarpone cheese
• 8 12 ounces custard (Jello Instant Banana Cream was what we had on hand)
• chocolate, for making shavings to garnish
• chopped macadamia nuts, sprinkle over top

1. In a large bowl, stir the tropical fruit juice with the rum or brandy.
2. Slice the bananas into the fruit juice mixture and toss together.
3. Sandwich the slices of cake with the chocolate sauce, dice it into squares and put in the bottom of 4 pretty glasses.
4. Top with the bananas and rum mixture then add a heaped spoonful of dulce de leche to make another layer.
5. Next, beat the mascarpone and custard together until smooth, then spoon on top of the mixture.
6. Chill until ready to serve for up to 2 hours.
7. Before serving, run a potato peeler down the flat back of the bar of chocolate to make shavings and scatter indulgently on top of the trifles with a sprinkling of macadamia nuts in between.
8. Enjoy!

fruit juice, rum, bananas, poundcake, chocolate syrup, mascarpone cheese, custard, chocolate, nuts

Taken from www.food.com/recipe/banoffi-trifle-or-banoffee-trifle-222733 (may not work)