Waitrose OCtober 2012
Can be made in advance and chilled overnight.
Cut sponges into cubes and place in base of 6 glasses.
Place the coffees in a jug and pour over 100ml boiling water. Leave to stand for 5 minutes then strain and mix with brandy. Pour two thirds of the coffee over the trifle sponges to soak.
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.
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Serving Size: 1 Serving (150g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 212 | ||
Calories from Fat: 131 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 19 % | |
Saturated Fat 8.5g | 43 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 49.1mg | 15 % | |
Sodium 87.8mg | 3 % | |
Potassium 315.1mg | 8 % | |
Total Carbohydrate 18.3g | 5 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 16.8g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 212
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