An indulgent home-made trifle using chocolate roll or muffins, fresh bananas, marmalade and buttons topped with a fresh chocolate custard and a mascarpone-vanilla cream. Perfect for playdates or to feed a crowd or a big family.
3-4large chocolate muffins or one large chocolate swiss roll
Good glug of brandyoptional, leave out if making for kids
2-3bananas – sliced
75gwhite chocolate buttons
1/2* jar of orange marmalade – let down with 100ml hot water
Fresh Custard
6egg yolks
125gcaster sugar
40gflour
300mldouble cream
100mlmilk
150gdark chocolate – chopped
200mldouble cream – whippedoptional
Topping
250mldouble cream – softly whipped
250gmascarpone cheese
1vanilla pod – seeds scrapped
To decorate – 100s and 1000s
Instructions
Break up the muffins or slice the chocolate swiss roll and put into a trifle bowl. Add a good glug of brandy, if using.
Add the banana slices, chocolate buttons and then pour over the let-down marmalade.
Custard – whisk the egg yolks and sugar and flour together.
Bring the cream and milk to simmering point and then pour over the egg mix, a little at a time, whisking together well until smooth.
Put the custard mixture back into the pan with the dark chocolate and stir until chocolate melts and the mixture thickens. Do this over a very low medium, stirring continuously for about 5 minutes. Transfer into a cool bowl. Cover with cling film and leave to cool completely.
Once cool, fold in the whipped cream, if using. Pour the custard over the sponge/bananas/buttons.
Topping – mix the cream, mascarpone and vanilla together until well combined. Pipe or spoon over the top and sprinkle with 100s and 1000s.