Banana & custard pots

Serves 4 Prep 20 mins No cook

3 tsp instant coffee granules

1/2 a 250g pot mascarpone

250ml fresh vanilla custard

1 tbsp icing sugar

2 tbsp coffee liqueur (optional)

100g sponge fingers (or trifle sponges) 2 large bananas, sliced

15g milk chocolate, grated

1 Put the coffee into a shallow dish, dissolve in 150ml boiling water and leave to cool.

Set out 4 sundae glasses or teacups. Whisk together the mascarpone, custard, icing sugar and 1 tbsp liqueur (if using), until smooth. Dip a couple of sponge fingers into the cooled coffee for a few seconds until soaked, but not soggy, then put into the bottom of one of the glasses or cups, 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 the remaining liqueur, if using.

2 Spoon over a layer of the mascarpone custard, then top with some sliced banana and a sprinkling of chocolate. Repeat the layers and top with a little grated chocolate. PER SERVING 398 kcals, fat 20g, saturates 13g,

carbs 52g, sugars 41g, fibre 1g, protein 4g, salt 0.2g