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.
You can 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.
I love their products with zero additives or preservatives. The dulce de leche caramel spread blew me away 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.
You can assemble the day before you serve or a few hours ahead. Just 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 on a parchment lined baking sheet and bake at 350 degrees for 10 minutes. Use beaters to whip the cream for 5 minutes or until fluffy. Then fold in the vanilla and sugar.
Once the cookie bits have cooled, layer cookie, a few banana slices, dulce de leche, cream and repeat, ending with whipped cream on top and some reserves of the cookie crumbles. Hope you love it!