Sugar-dusted vanilla shortbread
Great for keeping the biscuit tin topped up over Christmas, these sweet shortbread thins make a perfect treat
Banoffee trifles
- Preparation and cooking time
- Total time
- Takes 5 minutes
- Easy
- Serves 4
Skip to ingredients
- 6 tbsp tropical fruit juice(from a carton)
- 2 tbsp rum or brandy
- 2 firm bananas
- 8 thin slices from a bought madeira cake
- 2 tbsp Belgian chocolatesauce
- 4 heaped tbsp dulce de leche
- 225g tub mascarpone
- 250ml chilled custard(from a tub)
- a block of dark chocolate(any type or size will do)
Nutrition:
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0glow
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.
