This easy trifle is made extra special with luxury ingredients like mascarpone, figs and mini marshmallows.
For the sauce:
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.
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