Jamaican Ginger Sponge Trifle


December 12, 2012 by marksetchfield


Preparation time 20 minutes, serves 6-8

2 Jamaican ginger cakes
6 large ripe bananas
3/4 pint of double cream
Chocolate pouring sauce
Caramel pouring sauce
Cocoa powder to dust
100ml of brandy

Chef says: this is one of my favourite deserts and so simple to make in under 20 minutes. Its also a great excuse to buy a bottle of quality brandy.

Prepare all the ingredients and place into bowls so your ready to layer into a large trifle dish. Slice the ginger cake in half longways, then cut into cubes. Whisk the double cream and leave to one side. Peel and slice the bananas. Place the caramel and chocolate sauce into a bowl of warm water to melt the contents, (This makes the pouring easier). Place the brandy in a shallow dish. Dip three cubes of ginger cake into the brandy then place in the bottom of the bowl. Add a layer of banana, and top with cream, keep some of the cream for the final layer. Squeeze a layer of caramel and chocolate sauce on top. Repeat the layering evenly until you reach the top of the dish. Then gently flatten the contents and add a final layer of cream all over the top. Dust with cocoa powder and chill for a few hours so the contents settle and soak up the brandy. Now serve and enjoy!

Just split the ingredients into large brandy glasses.

Jamaican Ginger Trifle


5 thoughts on “Jamaican Ginger Sponge Trifle

  1. Reblogged this on and commented:

    Happy Jamaican Independence Day

  2. elisebakes says:

    My mother would Love this! Looks great!

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