Meringue Trifle Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Whipping cream,
3 tbsp: Icing sugar,
3 tbsp: Orange liqueur,
6 ounce: Semisweet chocolate,
2 tbsp: Butter,
3: Bananas,
MERINGUE:,
4: Egg whites,
1 pinch: Cream of tartar,
1 cup: Granulated sugar,
1/2 tsp: Vanilla,
Directions:
A centerpiece dessert, this inventive trifle combines the classic
tastes of ripe bananas and rich chocolate. You can freeze the
crumbled meringues ahead of time, but assemble the trifle no longer
than 4 hours before serving.
MERINGUES: In bowl, beat egg whites with cream of tartar until soft
peaks form;gradually beat in sugar until stiff peaks form. Beat in
vanilla. Onto a foil-lined baking sheet, spoon mixture into 2 inch
rounds. Bake in 250 F oven for 2 hours. Let cool; break each round
into 3-4 pieces. Set aside. In bowl, whip cream; gradually beat in
sugar. Fold in orange liqueur. In top of double boiler over hot, not
boiling, water, or in microwaveable dish, melt chocolate with butter;
let cool slightly. Cut bananas into 1/2 inch thick slices.
Spoon one third of the whipped cream into 8-10 cup serving bowl.
Cover with 1/3 of the meringue pieces; drizzle with 1/3 of the
chocolate. Cover with half of the bananas. Repeat with whipped cream,
meringues, chocolate and bananas. Top with remaining whipped cream,
then meringues, then chocolate. Refrigerate until serving. Makes 8-10
servings.
Origin: Canadian Living cooking collection: Great Desserts. Shared
by: Sharon Stevens.
Source from luhu.jp
tastes of ripe bananas and rich chocolate. You can freeze the
crumbled meringues ahead of time, but assemble the trifle no longer
than 4 hours before serving.
MERINGUES: In bowl, beat egg whites with cream of tartar until soft
peaks form;gradually beat in sugar until stiff peaks form. Beat in
vanilla. Onto a foil-lined baking sheet, spoon mixture into 2 inch
rounds. Bake in 250 F oven for 2 hours. Let cool; break each round
into 3-4 pieces. Set aside. In bowl, whip cream; gradually beat in
sugar. Fold in orange liqueur. In top of double boiler over hot, not
boiling, water, or in microwaveable dish, melt chocolate with butter;
let cool slightly. Cut bananas into 1/2 inch thick slices.
Spoon one third of the whipped cream into 8-10 cup serving bowl.
Cover with 1/3 of the meringue pieces; drizzle with 1/3 of the
chocolate. Cover with half of the bananas. Repeat with whipped cream,
meringues, chocolate and bananas. Top with remaining whipped cream,
then meringues, then chocolate. Refrigerate until serving. Makes 8-10
servings.
Origin: Canadian Living cooking collection: Great Desserts. Shared
by: Sharon Stevens.
Source from luhu.jp
Tags
Desserts