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Ingredients

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.

Recipe from Good Food magazine, October 2010

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