This layered dessert of vanilla custard, candied bacon, crushed shortbread cookies, fried bananas, toffee caramel, and chocolate ganache looks awesome in a glass dish. 






Skill level

Average: 2.9 (17 votes)

Serve it with coffee and your friends will think you’re badass.


  • 4 tbsp butter
  • 200g (1 cup, lightly packed) brown sugar
  • 1 cup thickened cream, divided
  • 1 tsp fine sea salt or table salt
  • ¼ tsp vanilla extract
  • canola oil for frying
  • 3 bananas
  • 140 g (5 oz) 65% chocolate, chopped (see Notes)
  • 350 g (12 oz) shortbread cookies
  • 2 cups vanilla custard or pudding (see Notes)
  • 16 strips Candied bacon, chopped, 2 pieces reserved for garnish

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


 To make the caramel, melt the butter in a saucepan over medium-high heat. Add the brown sugar and stir to combine. Bring to a boil and stir in ¾ cup of the cream. Return to a boil and decrease the heat to a low simmer. Simmer, swirling occasionally, until the mixture reaches 115°C (235°F), about 10 minutes. Remove from the heat and stir in the salt and vanilla.

Heat the oil in a deep fryer to 180°C (350°F). Peel the bananas and fry until deep golden brown, 8–10 minutes. Transfer to a paper towel–lined plate to cool.

Heat the remaining ¼ cup cream in a small saucepan just to a boil, then remove from the heat and stir in the chocolate until melted.

Place the cookies in a large zip-top bag, squeeze out any excess air, and roll with a rolling pin a few times to make very coarse crumbs; you should have about 3 cups.

You can make one large trifle bowl or individual servings in 250ml (8 oz) jars or glasses. To assemble, layer one-third of the cookie crumbs, half the custard, half the bacon, half the fried bananas, half the caramel, and the chocolate; continue layering on the remaining custard, bacon, bananas, and one-third of the crumbs; top with the remaining caramel and crumbs. Serve immediately or cover and refrigerate for up to 1 day. Cut the reserved bacon into long strips and garnish each serving with a strip.



• You can replace the chocolate with ¾ cup semisweet chocolate chips.

• Use your favorite vanilla custard or pudding here; store-bought will work but homemade is better.


Recipes and images from Pure Pork Awesomeness: Totally Cookable Recipes from Around the World by Kevin Gillespie with David Joachim (Andrews McMeel Publishing, $40, pbk)


View our Readable feasts review and more recipes from the book here.