Banana Chocnut Trifle

To give a deliciously Pinoy twist to the usual peanut butter and banana duo, use Chocnut!

Makes 2

4 bananas, cut into 1/4-inch-thick slices
8 large Chocnut, broken into pieces
3 thick slices pound cake or any leftover cake you have,  cut into 1/4-inch cubes
1 cup whipped cream
1/2 cup caramel sauce
caramel sauce and whipped cream for topping
crushed sugar cones or caramel popcorn (optional)

1  Prepare bananas, Chocnut, pound cake, whipped cream, and caramel sauce.

2  Layer the ingredients evenly into 2 glasses: Start by placing whipped cream on the bottom, followed by the cake cubes, caramel sauce, banana slices, and Chocnut, until glasses are filled to the brim. Garnish top with caramel sauce and whipped cream. To add crunch, add crushed sugar cones or caramel popcorn on top. Chill until ready to serve.

Photography by Kai Huang | Styling by Elaine P. Lim | Props from Saizen (grill tray)

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