Banana & custard pots

BodyChef

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

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.

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.

  BodyChef