Title: Trifle with strawberries & caramel-coated bananas pt 2
 Categories: Dessers, Cakes
      Yield: 16 Servings
 
           See part 1
 
  Add banana slices to caramel syrup; gently stir to coat. Using slotted
  soon, remove banana slices, a few at a time, draining all excess
  caramel back into bowl. Layer half of banana slices atop berries,
  arranging some to show at sides of dish.
  
  Spoon half of custard over bananas, spreading to side of dish. Repeat
  layering with cake, rum, berries, banana slices and custard. Arrange
  remaining cake strips atop custard; press gently to compact. Brush
  with 2 tablespoons rum. Cover trifle. Chill at least 4 hours and up
  to 10 hours.
  
  Cover remaining caramel syrup; store at room temperature.
  
  Halve additional berries. Slice additional bananas. Arrange fruit atop
  trifle, leaving 1-inch plain border at edge. Brush fruit with enough
  caramel syrup to glaze. Spoon cream into pastry bag fitted with
  medium star tip. Pipe cream around fruit. Garnish with mint, if
  desired.