Rated 5 out of 5 based on 1 votes
- 75 ml dark rum
- 4 x trifle sponges
- 3 x bananas
- 3 x peaches
- 500 g marscapone
- 2 cups whipped cream
- 500 g pecan nuts crushed
- 10 x gingerbread biscuits
- 500 g vanilla custard
- 1 tspn cinnamon
Place the rum in a shallow dish. Add crushed gingernut biscuits , 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 pecan and cinnamon. Spoon over 1/3 of the whipped cream.
adding marscapone in between layers
Repeat process twice more, add layer of peachs ending with a layer of whipped cream sprinkled with pecan and cinnamon
Refrigerate for 1 hour (or up to 4 hours) before serving.
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Yummy and delicious.Nice refreshment in summertime
yummy and delicious.
thank you ,, it really is yummy