Banana Chocolate Trifle

“Who doesn’t love trifle? It’s layers and layers of goodness! Bananas and chocolate are great. With almonds, you can’t go wrong. It’s just delicious.”

Serves 10 Prep Time 20 minutes

milk chocolate, melted
20 ladyfingers
1/2 cup amaretto liqueur
vanilla pudding
6 firm and ripe bananas, sliced
1 cup almonds, roasted
whipped cream for garnish
cocoa powder for garnish
mint leaves powder for garnish

1  Rim trifle glass with melted chocolate.

2  Briefly soak ladyfingers in amaretto liqueur.

3  Fill trifle glass with alternating layers of pudding, soaked ladyfingers, bananas, and almonds.

4  Dress the top with a dollop of whipped cream and almonds, then dust with cocoa powder. Garnish with mint leaves if desired.

To make Vanilla Pudding
Whisk 1/3 cup sugar, 1/4 cup cornstarch, a pinch of salt, 2 large eggs, 1 large egg yolk, and 1/2 cup milk in a large heatproof bowl. Set aside. In a heavybottomed pot, bring 3 cups milk and 3 tablespoons sugar to a boil. Do not scorch. Temper hot milk into egg mixture. Place bowl over double boiler and whisk constantly. Pass through a sieve to remove lumps. Chill.

Photography by Benjie Ordoñez │ Styling by Angelo Comsti │ Art Direction by Jonathan Roxas

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