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Banana & custard pots

Banana & custard pots

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

These mini tiramisu-style desserts are a quick, no-cook treat to round off a family meal

Nutrition: per serving
HighlightNutrientUnit
kcal398
fat20g
saturates13g
carbs52g
sugars41g
fibre1g
protein5g
low insalt0.23g
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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

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, October 2010

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A star rating of 4 out of 5.6 ratings
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