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
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.