Healthier fish fingers
Crispy and baked healthier fish fingers for kids and adults alike! Delight in the crunchy goodness, a guilt-free twist on a classic favourite.
Banana & custard pots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 tsp instant coffeegranules
- ½ a 250g pot mascarpone
- 250ml fresh vanillacustard
- 1 tbsp icing sugar
- 2 tbsp sweet marsala(optional)
- 100g sponge fingersor trifle sponges
- 2 large bananassliced
- 15g plain chocolategrated
Nutrition: per serving
- kcal398
- fat20g
- saturates13g
- carbs52g
- sugars41g
- fibre1g
- protein5g
- salt0.23glow
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.
