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Chocolate Ginger Banana Trifle

Updated on July 15, 2011

Pretty and Delicious

Chocolate Ginger Banana Trifle

I was challenged to develop a menu for Valentine’s Day using the list that I put together in the article “Eating for Love.” I don’t know how I do with challenges like that – sometimes it makes me crazy.

This time however, the results were rather spectacular. So I suppose sometimes it’s all right. My original intention had been to give this desert, but the other dishes have come out so well I’m posting the entire menu. Please refer to Bruschetta with Basil Oil, Champagne Poached Salmon, Asparagus with Soy/Sesame Sauce, and Cinnamon Chili Hot Chocolate.

For this trifle, I took the idea of a Banana Pudding and made sure it was grown up. The gingersnaps are a rather nice contrast to the sweetness of the pudding and whipped cream layers, and bananas are always a good idea. The chocolate layer is rich without overwhelming the ginger or bananas either one. I was rather pleased by the balance of flavor and texture here.

One thing to keep in mind, if you are preparing this for Valentine’s or any other special occasion – this dish can get very messy during prep. The finished product is really rather pretty – but you do have to be a little careful assembling it. It’s not rocket science by any means – just work slowly and wipe up drips and dabs as you go. The result will be lovely – and luscious!

1 cup sugar
1/3 cup cocoa

3 Tbl cornstarch

1 pinch salt

2 1/3 cup milk
4 egg yolks

2 tsp vanilla

1 Tbl butter

1 box gingersnap cookies

4 bananas, thinly sliced – use slightly unripe ones – more ripe and they get squishy

2 cups whipping cream

½ cup sugar

  1. In a heavy saucepan, combine 1 cup sugar, cocoa, cornstarch and salt. Whisk it together well to combine.
  2. Stir in egg yolks and milk. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and add vanilla and butter.
  3. Allow pudding mixture to cool slightly. While it’s cooling, place whipping cream and ½ cup sugar in the bowl of an electric mixer. Beat to soft peaks.
  4. To assemble the trifle, in a large trifle dish, put just a dab of the pudding. Use this as a base to hold a layer of cookies in place. Top with a layer of banana slices, a layer of pudding and a layer of whipped cream. Repeat until you’ve reached the top of your trifle dish – or run out of layers!
  5. Refrigerate and chill well before serving.
  6. Garnish simply with a couple of the gingersnaps, and a few banana slices immediately before serving.


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