Supertrifle with custard, banana cake and caramel

Preheat the oven to 170 ° C.

Grease the cake mold and cover with baking paper.

Peel and prank the bananas. Put the butter and crème fraîche in a bowl and whisk lightly and lightly with a mixer.

Mix the eggs one by one and then the cake mix. Spoon the banana puree through the batter.

Spread over the cake tin and cook until golden brown and done in about 1 hour. After 50 minutes, check for doneness with a skewer.

If this comes out clean, the cake is done. Allow the cake to cool for 30 minutes, remove from the mold and leave to cool in a further hour on a rack.

Split the eggs and put the yolks in a bowl. The proteins are not used. Mix the milk with the custard and sugar.

Cut open the vanilla pod and scrape out the marrow with a knife tip.

Put the vanilla pod, margarine and whipped cream in a pan and stir with a whisk over low heat until boiling.

Remove the vanilla pod. Pour the custard mixture into the cream mixture while stirring and bring to the boil while stirring. Cook gently for 3 minutes.

Mix 1 tablespoon of hot custard with stirring through the egg yolks and pour back into the pan while stirring. Heat for 3 minutes on low heat.

Remove the pan from the heat and place in a low cold water in the sink. Allow to cool to room temperature and stir regularly.

Meanwhile cut the banana cake into slices of ½ cm wide.

Divide half of the slices over the bottom of the trifle dish and press well, so that there are no gaps between them.

Mix the caramel with the salt and spread over the cake and cover with the rest of the cake slices. Drizzle with the Malibu.

Crumble the meringues about it. Divide the custard, cover and put in the refrigerator for at least 4 hours.

Cut the bananas into slices and spread over the custard.

Beat the whipped cream, crumble the meringues and fold them through the whipped cream.

Distribute over the custard. Sprinkle with the cinnamon and garnish with the pearls.