Serve it with coffee and your friends will think you’re badass.
This layered dessert of vanilla custard, candied bacon, crushed shortbread cookies, fried bananas, toffee caramel, and chocolate ganache looks awesome in a glass dish.
- 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
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.