Dulce de Leche Banana Trifle

I have a love-hate relationship with trifles. First of all, I love them because they are totally a fool-proof dessert, you can't mess them up if you tried and they have lots of layers of deliciousness. Buuuuuuuuuuuuuut, I hate, hate, hate trying to photograph them! I am by no means a great, or even good, photographer, so I have no skills in trying to take a nice picture of these tricky things.

Lately trifle has been my go-to dessert when I need something for a crowd and there is NEVER ANY LEFT! I guess that's a good thing, or I'd be scooping that stuff right out of the bowl and into my mouth. This trifle is no different. I stumbled upon it a while ago but finally found the right occasion to make it a few weeks ago. I was teaching an Italian-themed cooking class at my home for some girls in my church and this just fit.

Seriously, I couldn't believe my mouth when I had the first bite of this stuff-SO delicious! And rich. Don't think you can get away with eating just one bite of it either. And you may just have to add a few more miles on the treadmill for it as well.

I've actually made this a couple of times and I have to admit the first time I made it I accidentally bought sweetened condensed milk instead of dulce de leche. I used it anyway because really, it's the same stuff, just not cooked down as long, and even though it has a different flavor it was still really delicious. So, you know, just use which ever one you want.

Dulce de Leche Banana Trifle
1 box white cake mix
8 ounces mascarpone cheese,
2 cups heavy cream
1/2 tsp. pure vanilla
1/4 cup granulated sugar
1 can dulce de leche
3 ripe bananas
1 package toffee bits

Make cake mix according to package instructions in a 9x13 baking pan. Cool completely and cut into 1-inch cubes.

In a mixer, fitted with a whisk attachment, whisk the mascarpone cheese. Slowly add the heavy cream and whisk on high making sure the cream is incorporated into the cheese. Scrape down the sides of the bowl periodically. Whisk until the mixture is thick and forms soft peaks. Add the vanilla and sugar, mix.

In a trifle bowl, layer 1/3 of cake cubes, 1/3 of the dulce de leche, 1/3 of the bananas, 1/3 of the mascarpone cream, and 1/3 of the toffee bits. Repeat two more times. Cover and chill, at least 1 hour, or until ready to serve.


SOURCE: Adapted from Stonewall Kitchen