1) Soak sponge cake in Tia Maria liqueur. Divide between 8 individual stem glass dishes.
2) Layer the sliced bananas in the glasses.
3) Melt butter and sugar in a non stick sauce pan. Add condensed milk and bring to the boil. Boil steadily for 5 minutes until the mixture caramelised turn golden brown. Leave to cool down slightly.
4) Heat 500ml milk in a pan. Blend 2 tablespoon custard powder, sugar, 2 tablespoon milk and egg yolks together. Pour hot milk into custard mixture and return custard into the pan and bring to the boil. Leave to cool.
5) Put 2 tablespoons caramel over the banana in each glass, then top with 2 tablespoon custard. Leave to chill.
6) Cover the top with whipped piped double cream
7) Sprinkle with toasted almonds and decorate with chocolate shapes.