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Ingredients

Method

  • STEP 1

    Beat together the mascarpone, custard and icing sugar, then set aside. Arrange 6 of the sponge fingers in the base of a trifle dish in a single layer, and drizzle with 1 tbsp of the rum, if using. Drizzle with a quarter of the caramel sauce and top with a quarter of the banana slices, then spoon over a third of the custard mixture.

  • STEP 2

    Repeat the layers until all the ingredients have been used up, finishing with sliced bananas and grated chocolate. The trifle can be served straightaway, but it’s best served chilled for 1-2 hrs or up to 24 hrs – this allows the sponge fingers time to soak up the custard and soften.

Recipe from Good Food magazine, November 2022

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