Banana Pudding Trifle with Meringue

Banana Pudding next to a patterned napkin and a stack of white plates

Banana Pudding Trifle with Meringue

Course: Dessert

Cuisine: American

Prep Time: 40

Cook Time: 20

Chilling Time: 6

Total Time: 7

Servings: people

Calories: 512kcal

Author: Kris Longwell

This Banana Pudding Trifle with Meringue is the stuff dreams are made of. One bite conjures delicious childhood memories of every kid's favorite (or at least one of them) desserts. Made from scratch, not hard to make...and absolutely heavenly.

Print Recipe

Ingredients

For the Whipped Cream

4 tablespoon sugar
2 cups heavy cream
½ teaspoon vanilla extract

For the Pudding

1 cup sugar
3 tablespoon cornstarch
¼ teaspoon Kosher salt
3 cups whole milk
4 large egg yolks room temp, save the egg whites for the meringue
3 tablespoon butter unsalted, chilled and cubed
1½ teaspoon vanilla extract

For the Meringue

4 large egg whites room temp
¼ teaspoon cream of tartar
½ cup sugar
½ teaspoon vanilla extract

For Assembling the Trifle

50 to 70 vanilla wafers about 1 & ½ boxes
5 to 7 large bananas ripe, but firm - peeled and sliced

Instructions

Make the Whipped Cream.

Place a metal mixing bowl in the freezer for at least 15 minutes.
Add the sugar, cream, and vanilla to the bowl and mix on high until thickened, about 4 to 5 minutes. Chill in the refrigerator until ready to use.
4 tablespoon sugar, 2 cups heavy cream, ½ teaspoon vanilla extract

Make the Pudding

In a large skillet, over NO heat, mix together the sugar, cornstarch, and salt.
1 cup sugar, 3 tablespoon cornstarch, ¼ teaspoon Kosher salt
Pour in the milk, using a whisk to fully incorporate and dissolve the sugar and cornstarch.
3 cups whole milk
Whisk in the egg yolks until fully incorporated. Now, mix in the chilled butter
4 large egg yolks, 3 tablespoon butter
Turn the heat on to medium, and stir frequently to avoid scrambling the eggs. Cook until the mixture begins to thicken, about 5 to 8 minutes. Reduce the heat to low, stirring constantly, and simmer for 1 more minute.
Remove from the heat and then stir in the vanilla.
1½ teaspoon vanilla extract
Let cool slightly, then transfer to a bowl and chill in the refrigerator until completely cooled. About 2 to 3 hours. The pudding will thicken slightly more as it chills.

Make the Meringue (No more than 2 hours before assembling)

In a metal mixing bowl, beat the egg whites on medium speed until foamy.
4 large egg whites
Add the cream of tartar and increase the speed to high and beat until soft peaks begin to form.
¼ teaspoon cream of tartar
Add the vanilla and sugar and beat until peaks are just stiff. Don't overmix them, or they might start to separate.
½ cup sugar, ½ teaspoon vanilla extract

Assemble the Trifle

In your trifle, first add a layer of vanilla wafers, then add a layer of sliced bananas. Now, spread half of the whipped cream.
50 to 70 vanilla wafers, 5 to 7 large bananas
On top of the whipped cream, add another layer of wafers, then bananas. Next, spread half of the pudding.
Repeat this process with the remaining whipped cream and pudding. Add another layer of wafers and bananas on top of the second layer of pudding.
Use a spatula to add all of the meringue on top of the bananas. If desired, use a kitchen torch to slightly brown the meringue.
Chill for 4 hours, or overnight.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

If desired, you can top the trifle with some of the whipped cream rather than making the meringue.

Leftovers will keep in an air-tight container in the fridge for 3 to 4 days.

Nutrition