- 3 cups (750 mL) instant vanilla pudding, prepared according to package directions and refrigerated until ready to use
- 4 Tbsp (60 mL) unsalted butter
- 1 cup (250 mL) packed light brown sugar
- 1 cup (250 mL) heavy cream, divided
- 1 tsp (5 mL) sea salt
- 1/4 tsp (1 mL) vanilla extract
- 2 – 13 oz (375 g) package bacon
- 2 cups (500 mL) brown sugar
- 3 large bananas
- 1 lb (500 g) fresh strawberries
- 16 oz (450 g) shortbread cookies
- 3 oz (85 mL) rum (optional)
- 6 oz (170 g) good quality dark chocolate, (70% Cocoa)
For the salted caramel:
- In medium saucepan, melt butter over medium-high heat.
- Add light brown sugar stir to combine
- Bring mixture to a boil, remove from heat and, in small increments, slowly whisk in 3/4 cup cream.
- Return mixture to a boil, and immediately decrease heat to a slow simmer, swirling occasionally about 10 minutes.
- Remove saucepan from heat. Stir in salt and vanilla. Set aside.
For the candied bacon:
- Preheat oven to 350°F.
- Line rimmed baking sheet with aluminum foil.
- Place brown sugar into shallow dish. One at a time, press bacon slices into brown sugar coating both sides evenly. Discard any remaining brown sugar.
- Place bacon slices on baking sheet. Bake, in batches, 20-25 minutes or until bacon is crisp and sugar has caramelized. Remove to clean plate lined with wax paper and allow bacon to cool slightly. Repeat with remaining strips.
- Roughly chop bacon into small pieces and set aside. Reserve about 1/3 cup for garnish.
For the fruit:
- Peel and slice bananas into rounds, about 1/4-inch thick. Set aside.
- Wash and hull strawberries. Dab dry with paper towels and slice into 1/4-inch thick slices. Set aside.
For the cookies:
- Place cookies in a large resealable bag. Squeeze out extra air.
- With palm of hand, crush cookies into small chunks.
- Divide crushed cookies into three equal amounts.
For the chocolate:
- In small heat-proof bowl, microwave the remaining 1/4 cup cream and chocolate on high for 25 seconds.
- Stir until chocolate is melted. Repeat if necessary but reduce microwave time to 10-second intervals being careful not to overheat the chocolate. Overheated chocolate will seize (mixture will become grainy and greasy). Mixture should be smooth, shiny and satiny. Allow to cool slightly.
- To assemble, layer one-third of the cookie crumbs*, half the pudding, half the fruit, half the caramel, half the bacon and all of the chocolate.
- Continue layering on one-third of the cookie crumbs and the remaining pudding, fruit, caramel and bacon.
- Top with remaining cookie crumbs and garnish with reserved bacon.
- Cover and refrigerate until ready to serve. Trifle can be made 1 day ahead.
* If desired, drizzle each layer of cookie crumbs with 1 ounce of rum.
Pairs well with Iced Coffee & Ricura Horchata Cream