I love a good dessert, but like to savour them once, rather than have a pie hanging around all week calling my name. Enter the individual trifle. Serve in rock glasses, mason jars or whatever you have on hand. A couple weeks ago Bonne Maman asked me to play with one of their products. Their strawberry jam on toast is my Saturday morning indulgence combined with a coffee and no alarm clock, so I jumped at the chance. Great products with zero additives or preservatives. The dulce de leche caramel spread cried out to me, and this little trifle was born. The crispy cookie crumbs mimic a graham cracker crust and contrast so well with the cream, banana and dulce de leche. Assemble a few hours ahead, store in the fridge and enjoy within 24 hours. I don’t think they will last that much longer without being devoured…oh recipe serves 4 and is best eaten straight from the fridge. Enjoy!
dulce de leche banana cream trifle
20 Nila crackers smashed into small chunks and crumbs (try a plastic bag and a rolling pin)
3 tablespoons butter melted
Pinch of salt
2 cups whipping cream
2 tablespoons of white sugar (or to taste)
1/4 tsp vanilla
2-3 bananas thinly sliced (depending on size)
1/3 of a jar Bonne Maman dulche de leche spread
Combine the cookies, salt and butter and bake on a cookie sheet at 350 degrees for 10 minutes. Use beaters to whip the cream for 5 minutes or until fluffy, then add the vanilla and sugar. Once the cookie bits have cooled, layer cookie, banana, dulce de leche, cream and repeat, ending with whipped cream on top and some reserves of the cookie crumbles.