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Ingredients

Method

  • STEP 1

    No cooking is needed, this clever pudding makes the most of good quality ready-made cake and sauces.

  • STEP 2

    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.

Recipe from Good Food magazine, July 2002

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A star rating of 4.7 out of 5.7 ratings
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