Banana Trifle with Mascarpone and Rum
Delicately light biscuits soaked in rum with banana, this dessert is delicious and easy dessert.
- Serves: 6-8 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 0 mins
500 g mascarpone
75 g icing sugar
6 Tbsp (90 ml) full-cream milk
6 Tbsp (90 ml) dark rum
150 g Boudoir biscuits (or lady fingers)
2 Tbsp (30 ml) lemon juice
200 ml whipping cream
1 Tbsp (15 ml) cocoa powder, for dusting
Beat together the mascarpone, icing sugar and 3 Tbsp (45 ml) each of milk and rum. Cover and place in the fridge.
Mix together the remaining rum and milk and dip the biscuits into it. Arrange the fingers in the bottom of a glass serving dish. Slice the bananas and soak them in the lemon juice. Crumble half the meringues and fold them into the mascarpone mixture, then fold in the bananas. Spread on top of the fingers. Whip the cream and spread over the top of the trifle. Place the remaining crumbled meringues on top and dust with cocoa powder just before serving.
If you want, you can make this a day in advance, ending just before adding the cream. Refrigerate until you are ready to serve, then add the cream and cocoa powder.