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
Method
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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.
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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.