Mandarin and banana trifles

Everyone will love these little individual trifles with a splash of rum and coconut for that island flavour.

• 100ml orange juice
• 2 tablespoons (40ml) rum
• 2 Imperial mandarins, peeled, segmented
• 2 medium bananas, peeled, sliced
• 10 Unibic sponge fingers, halved crossways
• 1 cup (250ml) light vanilla custard
• 1 tablespoon desiccated coconut, toasted

Energy 1099kJ	Fat saturated 2.00g
Fat Total 4.00g	Carbohydrate sugars 33.00g
Carbohydrate Total 44.00g	Dietary Fibre 3.00g
Protein 7.00g	Cholesterol 46.00mg
Sodium 147.74mg

All nutrition values are per serve.

1. Step 1

   Combine the orange juice and rum. Toss mandarin and banana with 2 tablespoons of the rum mixture.

2. Step 2

   Dip the sponge fingers into the remaining mixture. Place 2 fingers in four 3/4 cup (185ml) glass dishes. Top with half the custard and half the fruit.

3. Step 3

   Place 3 sponge pieces on top of the fruit layer. Top with the remaining custard and fruit. Set aside in the fridge for 1 hour. Sprinkle the coconut on top.