Mango & banana trifle
- 12 boudoir fingers (sponge fingers)
- 3 tbsp white rum
- 5 tbsp Asda 100% Pure Pressed Orange, Mango and Passionfruit Juice Not From Concentrate
- 1 large mango (or 2 medium)
- 2 ripe bananas
- 250g Asda Mascarpone
- 500g Asda Fresh Custard
- 300ml double cream
- 25g flaked almonds
Break the sponge fingers into three and arrange in four glasses. Mix the rum with the juice and spoon over. Peel and stone the mangoes and cut into 1cm pieces. Slice the bananas. Arrange in the glasses.
Put the mascarpone in a large bowl and gradually whisk in the custard until smooth. Spoon over the fruit.
Whip the cream and layer on top of the custard.
Toss the almonds in a dry pan over a medium heat until lightly toasted. Allow to cool, then sprinkle on top of the trifles and serve.