Banoffee pudding, layered in a trifle dish

Cut the banana into little rounds.

Melt two tablespoons of the butter in a medium heavy saucepan over medium heat until foamy, add the banana and cook to get some colour and start it caramelizing.

Turn the heat down and mash the softening banana against the sides of the pan, scraping up the browned starches.

Add the salt, dulce de leche and milk.

Blend the mixture smooth in the pan with a hand blender, then bring it up to steaming and just under a simmer.

Whisk the sugar and cornstarch together, then whisk in the four yolks and the whole egg, slowly at first and then vigorously.

Stream about two thirds of the hot milk mixture into the eggs to temper them, then whisk the eggs back into the saucepan off the heat.

Cook over medium heat, whisking constantly, until it thickens, holds the marks of the whisk and bubbles slowly underneath, then whisk vigorously 10 to 15 seconds more.

Pour into a bowl, scraping the sides but not the bottom so any overcooked patches are left behind.

Whisk in the reserved four tablespoons of cold butter, cut into pieces, then the vanilla extract.

Press plastic wrap onto the surface and chill at least four hours until cold and set.

Whip the heavy cream and sour cream together unsweetened, starting on low and increasing speed, to stiff peaks.

Whisk the set pudding smooth, then spread about a quarter of it in the bottom of the trifle dish.

Add about a quarter of the whipped cream, then a layer of cookies broken to fit, then about a tablespoon of the additional dulce de leche dollopped over the cookies.

Repeat the layering in the same quantities to four layers of cream and pudding separated by three layers of cookies, finishing with cream.

Swirl the last of the dulce de leche onto the surface of the cream in dollops.

Cover and chill around three to four hours so the cookies hydrate and everything sets.

Spoon from the side into bowls, taking at least a few layers of cookie and pudding.