Banana & custard pots
These mini tiramisu-style desserts are a quick, no-cook treat to round off a family meal
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
- 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.
Use up the mascarpone
Top a ready-made pizza base with defrosted and well squeezed-out frozen spinach, sliced mushrooms and finely chopped garlic. Dot with mascarpone and scatter with a little Parmesan. Bake in a hot oven until crisp.
Per serving
398 kcalories, protein 5.0g, carbohydrate 52.0g, fat 20.0 g, saturated fat 13.0g, fibre 1.0g, sugar 41.0g, salt 0.23 g
Recipe from Good Food magazine, October 2010.
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http://www.bbcgoodfood.com/recipes/764653/
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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
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 10 mins
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
Per serving
398 kcalories, protein 5.0g, carbohydrate 52.0g, fat 20.0 g, saturated fat 13.0g, fibre 1.0g, sugar 41.0g, salt 0.23 g
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16 October 2010
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