This delicately spiced trifle calls for sponge lightly soaked in rum for a perfect quick and easy dessert that is the perfect way to end a dinner.
75ml dark rum
6 trifle sponges, split lengthways (or normal sponge cake)
500g pre-made vanilla custard
3 bananas, peeled and sliced
2 teaspoons freshly grated nutmeg
1 teaspoon cinnamon
300ml thickened cream, whipped
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Directions Preparation:20min › Extra time:1hour chilling › Ready in:1hour20min
Place the rum in a shallow dish. Quickly dip 4 sponge halves in the rum and place in the base of a glass bowl.
Spoon over 1/3 of the custard. Arrange 1/3 of banana slices on top. sprinkle with nutmeg and cinnamon. Spoon over 1/3 of the whipped cream. Repeat process twice more, ending with a layer of whipped cream sprinkled with nutmeg and cinnamon.
Refrigerate for 1 hour (or up to 4 hours) before serving.