Cakes & Desserts

Banana split trifle

Trifles can be created ahead of time and stored in the refrigerator until serving. You can also create the chocolate cream in advance so you don’t have to wait for it to cool for 40-60 minutes. Biscuits can be baked or bought at the store, or you can replace them with cookies.


Biscuit (store-bought or homemade) – 250-300 gr
Sour cream of any fat content – 200 gr
Sugar – 2 tbsp.
Butter – 60 g
Chicken egg – 1 egg
Wheat flour – 1,5 tbsp.
Cocoa (powder) – 1,5 tbsp.
Syrup – 4-5 tbsp.
Banana – 2 pcs.
Lemon juice – 1 tbsp.
Coconut shavings – for sprinkles

Cooking process description:

Prepare the necessary ingredients to create a chocolate truffle with bananas.

It is better to use farmer’s sour cream, as powdered from the store may curdle.

Place it in a cauldron or ladle and beat the chicken egg in it. Sprinkle in the granulated sugar.

Whisk all the contents of the container with a whisk and add the dry ingredients. Gently knead in

Add them gently and place on a stove with a low heat.
Constantly stirring the entire mixture with a whisk, bring it to the desired thickness and turn off

turn off the heat. The cream should be mixed into the cream with good quality butter.

Cover the cream with cling film or a cellophane bag and set aside to cool for about 40-60 minutes.

In small glasses or cups, crumble the biscuit, leaving half of it.
Drizzle the biscuit with syrup and spread some of the chocolate cream

Peel the bananas and slice into circles. Drizzle the slices with lemon juice,
Sprinkle lemon over the slices to prevent them from turning black.

Place the banana slices on the sides of the glasses and on the cream.
Then crumble the remaining biscuit into a container and drizzle the syrup over it.

Spread the chocolate cream to the top of the containers.

Garnish with the coconut shavings and banana slices. You can serve the chocolate truffle with bananas

Serve at once or chill in the refrigerator.


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