Banana & Custard Pots
Indulge in a delightful and creamy dessert experience with this easy-to-make tiramisu trifle. Layers of soaked sponge fingers, luscious mascarpone custard, sweet banana slices, and grated chocolate come together in a charming presentation that is sure to impress. Perfect for entertaining or simply treating yourself to a decadent delight.
— Constant Cookbook
Ingredients
- 3 tsp instant coffee granules
- ½ a 250g pot mascarpone
- 250ml fresh vanilla custard
- 1 tbsp icing sugar
- 2 tbsp sweet marsala (optional)
- 100g sponge fingers or trifle sponges
- 2 large bananas , sliced
- 15g plain chocolate , grated
Instructions
- Put the coffee into a shallow dish and dissolve in 150ml boiling water. Set out 4 sundae glasses or teacups. Whisk together the mascarpone, custard, sugar and 1 tbsp Marsala, if using, until smooth. Dip a couple of sponge fingers into the now cooled coffee for a few secs until soaked but not soggy, then put into the bottom of one of the glasses, breaking them to fit if needed. Repeat, using enough fingers to make a decent layer of sponge at the bottom of each glass. Drizzle with remaining Marsala, if using.
- Spoon over a layer of the mascarpone custard, then top with some sliced banana and a sprinkling of chocolate. Repeat the layers, then chill for 10 mins before serving.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 398 calories
- Fat Content: 20 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 52 grams carbohydrates
- Sugar Content: 41 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 0.23 milligram of sodium
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