March 28, 2018


Instant coffee granules - 5 tsp
Boiling water - 3 tbsp
Castor sugar - 3 tbsp
Trifle sponges - 4
Rum or whisky - 3 tbsp 
water  - 1 tbsp
Large bananas - 2
Double cream - 300 ml
Flaked almonds - 2 tbsp (toasted)


  • Put the instant coffee granules in a mug with the boiling water and sugar and stir until dissolved. Leave until cold.
  • Cut each trifle sponge into 8 pieces and divide between four (300 ml) glasses.
  • Mix rum with cold water and sprinkle over the trifle sponges.
  • Peel and thickly slice the bananas and cover the trifle sponges with them.
  • Whip the cream until it stands in soft peaks, then stir in the cold coffee mixture.
  • Pour the coffee cream over the sliced bananas, then sprinkle the toasted flaked almonds on top.
  • Refrigerate trifles for at least 1 1/2 hours before serving.

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