Banoffee trifle

1.Place biscuits in a food processor. Process to fine crumbs. Add melted butter and half of rum. Process until combined. Spoon biscuit mixture into a 10cup glass serving bowl. Chill for 15 minutes.

2.Meanwhile, combine condensed milk, brown sugar, chopped butter and 2 tbsp of golden syrup in a heavy-based saucepan on low heat. Cook, stirring, for 15-18 minutes, until mixture is thick and a rich brown colour. Cool slightly.

3.Pour cooled caramel over biscuit base in bowl. Refrigerate for 2 hrs, until cold.

4.Arrange two-thirds of banana over caramel in bowl. Using an electric mixer, beat cream in a bowl until firm peaks form. Fold in mascarpone, icing sugar, remaining golden syrup and rum. Spoon over bananas in bowl and smooth surface. Refrigerate for 30 mins.

5.Top trifle with remaining banana, peanuts and chocolate curls. Serve.