Trifle with strawberries and caramel-coated bananas pt 2
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| See part 1 | ||
Directions
Cover remaining caramel syrup; store at room temperature.
Halve additional berries. Slice additional bananas. Arrange fruit atop trifle, leaving 1-inch plain border at edge. Brush fruit with enough caramel syrup to glaze. Spoon cream into pastry bag fitted with medium star tip. Pipe cream around fruit. Garnish with mint, if desired.
Bon Appetit, December 1997
Posted to MM-Recipes Digest by Julie Bertholf <jewel1@...> on Apr 06, 1998
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