Cut the date and Madeira cake into 2cm cubes and place in the bottom of 4 individual glasses (about 300ml water capacity) or a glass trifle bowl (about 1.2 litre water capacity). Slice two bananas and toss with 2 tablespoons of the lemon juice and the Baileys and spoon over the cake to cover.
Reserve 1 tablespoon of the remaining lemon juice stir the remainder into the caramel until smooth and creamy. Whip the cream and pour the caramel mixture over the top - stir once only with a spoon until rippled and spoon over the top of the bananas.
Peel the last banana, slice and toss with the reserved lemon juice and use to decorate the trifles. Scatter with dark chocolate shavings if liked and serve immediately.
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