Put the double cream, soft dark brown sugar and butter in a pan, boil until it forms a caramel sauce.
For the trifle
Sprinkle sugar on all the fruit, except the raspberries and griddle for a couple of minutes to caramelise. Cut the banana loaf into big chunks and put in the bottom of a lovely bowl. Pour over the orange liqueur. Pop the fruit, including the raspberries on top.
For the topping
Now whisk the custard, vanilla and mascarpone together and spoon on top. Now spoon on the cream. Decorate with mice, marshmallows and almonds.