Salted caramel and banana trifle with toffee walnuts recipe | delicious. magazine

Ingredients

• 6 tbsp dark rum
• 1 tbsp maple syrup
• 12 savoiardi biscuits (see tip)
• 2 large or 4 small ripe bananas
• 300ml double cream
• For the salted caramel sauce
• 50g butter
• 75g light muscovado sugar
• 50g golden caster sugar
• 150g golden syrup
• 120ml double cream
• 1 tsp vanilla extract (we like Nielsen-Massey)
• 1 tsp sea salt flakes (we like Maldon)
• For the custard
• 300ml whole milk
• 175ml double cream
• 6 medium free-range egg yolks
• 1 tsp vanilla bean paste
• 20g cornflour
• 10g plain flour
• For the toffee walnuts
• 75g walnut pieces
• 40g golden caster sugar
• 1 tbsp softened butter
• ½ tsp vanilla extract