I tried this dessert recently at the friend's dinner party, it was simply delicious. I obtained the recipe from her and tried it out. It was very easy to prepare and can be either prepared in advance or on the day as it requires just a few hours to chill.
Serves 8 ( medium pots)
Ingredients:
4-6 trifle sponges
3 tbsp coffee
2 tbsp brandy
2 bananas, sliced into small circles
250g Madagascan Vanilla Custard ( ready made from Supermarket)
250g Mascarpone
2 tbsp caster sugar (depending on sweetness required)
200ml double cream
Dark chocolate, grated for topping
Method:
1. Place the sponges into the base of the glasses/pots. Distribute evenly.
2. In a bowl mix the coffee with 100 ml boiling water, add brandy and stir till coffee is dissolved. Spoon the mixture over the sponges, just enough to soak them. Save the rest of the coffee mix for later.
3. Place the banana slices evenly into each pot. Spoon over the vanilla custard.
4. Cream the mascarpone , sugar , cream and remaining coffee mixture. Mix well.
5. Layer over the custard. Cover each pot with cling film and chill.
6. Before serving, sprinkle the chocolate.
Serves 8 ( medium pots)
Ingredients:
4-6 trifle sponges
3 tbsp coffee
2 tbsp brandy
2 bananas, sliced into small circles
250g Madagascan Vanilla Custard ( ready made from Supermarket)
250g Mascarpone
2 tbsp caster sugar (depending on sweetness required)
200ml double cream
Dark chocolate, grated for topping
Method:
1. Place the sponges into the base of the glasses/pots. Distribute evenly.
2. In a bowl mix the coffee with 100 ml boiling water, add brandy and stir till coffee is dissolved. Spoon the mixture over the sponges, just enough to soak them. Save the rest of the coffee mix for later.
3. Place the banana slices evenly into each pot. Spoon over the vanilla custard.
4. Cream the mascarpone , sugar , cream and remaining coffee mixture. Mix well.
5. Layer over the custard. Cover each pot with cling film and chill.
6. Before serving, sprinkle the chocolate.
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