Banana and Irish Cream Trifles

cook 10 mins
Tags: Quick eats
  • 200 g (7 oz) mascarpone cheese
  • 6 tablespoons Irish cream liqueur
  • 200 g (7 oz) shop-bought banana loaf cake, cubed
  • 3 bananas, sliced
  • 4 tablespoons shop-bought toffee sauce
  • 350 g (11 1/2 oz) shop-bought fresh vanilla custard
  • 25 g (1 oz) pecan nuts, chopped
  • Beat together the mascarpone and 2 tablespoons of the liqueur in a bowl and chill.
  • Meanwhile, divide the cake between 4 glasses, then drizzle each with 1 tablespoon of the liqueur. Add the bananas, reserving 4 slices for decoration, then drizzle each with 1/2 tablespoon of the toffee sauce. Spoon over the custard and top with the mascarpone cream.
  • Drizzle with the remaining toffee sauce and decorate with the reserved banana slices and pecans. Serve immediately.
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