3 tbsp Taylors of Harrogate Christmas Blend Ground Coffee
2 tbsp brandy
3 ripe banana, sliced
1/4 x 500g tub Waitrose Seriously Creamy Madagascan Vanilla Custard
1tbsp caster sugar
100ml essential Waitrose Double Cream
Dark grated chocolate to finish
1. Cut the trifle sponges into cubes and place in the base of 6 glass dishes. Place the coffee in a jug and pour over 100ml boiling water. Leave to stand for 5 minutes then strain and mix with the brandy. Pour two-thirds of the coffee over the trifle sponges to soak.
2. Place the banana slices on top of the sponge layer then spoon over the custard. Cream the mascarpone with the sugar then stir in the cream and remaining coffee. Spoon on top of the custard and scatter with the grated chocolate. Chill for at least half an hour before serving.