Banana & custard pots
By Good Food
These mini tiramisu-style desserts are a quick, no-cook treat to round off a family meal
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Prep:10 mins
Cook:10 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 398
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fat 20g
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saturates 13g
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carbs 52g
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sugars 41g
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fibre 1g
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protein 5g
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salt 0.23g
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
Tip
Use up the mascarponeTop 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.
Method
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.
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.
