No cooking is needed, this clever pudding makes the most of good quality ready-made cake and sauces.
In a large bowl, stir the tropical fruit juice
with the rum or brandy. Slice the bananas
into the fruit juice mixture and toss
together. Sandwich the slices of Madeira
cake with the chocolate sauce, dice it into
squares and pile in the bottom of 4 pretty
glasses. Top with the bananas and rum
mixture then add a heaped spoonful of
dulce de leche to make another layer.
Next, beat the mascarpone and custard
together until smooth, then spoon on top
of the mixture. Chill until ready to serve for
up to 2 hours. Before serving, run a potato
peeler down the flat back of the bar of
chocolate to make shavings and scatter
indulgently on top of the trifles.