Rum and Caramel Banana Cream Trifle

I wanted to make something fun and special for New Year's Eve dessert.  I found this recipe at Bakers Royale 

 

Rum and Caramel Banana Cream Trifle

Ingredients:
Cake:

• 1 pound cake (store bought or homemade)
• ½ cup dark Rum

Banana Cream Pie Filling:

• 1 ½ bananas, 1/2 banana for divided use
• 1 cup milk
• 1 cup heavy cream
• ¼ cup corn starch
• ½ cup sugar, plus 2 tablespoon sugar
• 1 tablespoon vanilla
• ¼ kosher salt

Coconuts, toasted:

• 1  cup of sweetened coconut

Pecans, toasted:

• 1/2  cup of pecans

Chocolate Pouring Sauce:
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 4-5 tablespoons water, warm
Salted Caramel Buttercream Frosting:

• ½ cup granulated sugar
• 2 tablespoons water
• 2 tablespoons butter
• 6 tablespoons of heavy cream
• ½ teaspoons of kosher salt
• 1 cup of unsalted butter, room temperature
• 1 tablespoon vanilla extract
• 11/2 cup powdered sugar

Banana Cream Pie Filling:

1. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5-7 minutes. Remove from heat and let cool slightly.

Coconuts, toasted:

1. Spread coconut on top of foil and bake at 350 degrees F for 5-7 minutes or until shreds start to turn light brown.

Pecans, toasted:

1. Spread pecans on top of foil and bake at 350 degrees F for 5-7 minutes or until shreds start to turn light brown.

Chocolate Pouring Sauce:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

Salted Caramel Buttercream Frosting:

1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes add butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.
2. Place butter and vanilla in a bowl and beat on high until butter is pale and fluffy, about 3-4 minutes. Turn mixer speed down to medium and add powdered sugar ½ cup at a time. Beat until combined. 3. Add in caramel sauce and beat until combined.

Assembly:
Stamp out a piece pound cake according to the size of serving cup, making sure that each piece is ¼ inch in thickness. Brush tops and bottoms of cakes with rum. Place a slice cake at the bottom of each glass. Pipe a layer of banana cream pie filling. Add a layer of sprinkled toasted coconut and pecan mixture. Add a layer of salted caramel butterceam. Add a layer of chocolate sauce and repeat layers. Top with salted caramel Buttercream.

I sprinkled a bit of coconut on each and topped with a pecan.  I'm a sucker for pound cake and I love anything in an individual cup!  It wasn't terribly hard but there were many steps which is not usually my thing.  I'm Queen of a casserole over here but it was New Year's Eve and what better time for a fancy multi step dessert.  It was very rich and very yummy. 

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