• 24servings
  • 60minutes
  • 270calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B6, B12, H, D
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) instant espresso-coffee powder

  2. 6 large eggs

  3. 3/4 cup(s) sugar

  4. 1/3 cup(s) cornstarch

  5. 4 cup(s) milk

  6. 4 tablespoon(s) margarine or butter

  7. 2 tablespoon(s) vanilla extract

  8. 667 cup(s) sugar

  9. 1/2 cup(s) heavy or whipping cream

  10. 1/3 cup(s) unsweetened cocoa

  11. 3 tablespoon(s) margarine or butter

  12. 1 package(s) (12 ounces, about 90 cookies) vanilla-wafer cookies

  13. 6 small (1 3/4 pounds) ripe bananas , sliced 1 cup(s) heavy or whipping cream

Instructions Jump to Ingredients ↑

  1. Prepare Custards:

  2. In cup, dissolve espresso powder in 1 tablespoon hot tap water. In large bowl, with wire whisk, beat eggs.

  3. In 3-quart saucepan, combine sugar and cornstarch. With wire whisk, beat in milk until blended. Heat mixture to simmering over medium-high heat. While constantly beating with whisk, gradually pour about half of simmering milk mixture into eggs. Return egg mixture to saucepan and cook over low heat, whisking constantly, until mixture thickens and begins to bubble around edge of pan (mixture will not appear to boil vigorously); simmer 1 minute. Remove saucepan from heat; stir in margarine or butter with vanilla.

  4. Pour half of custard into medium bowl; cover surface directly with plastic wrap to prevent skin from forming. Pour remaining custard into another medium bowl; stir in espresso mixture until blended; cover surface with plastic wrap. Do not refrigerate.

  5. Prepare Fudge Sauce:

  6. In 1-quart saucepan, cook sugar, cream, cocoa, and margarine or butter over medium heat until mixture is smooth and boils; set aside.

  7. To layer trifle:

  8. In 4-quart glass trifle or deep serving bowl, place 1 layer of vanilla-wafer cookies (about 30 cookies). Spoon warm espresso custard on top of cookies; top with half of sliced bananas and half of warm fudge. Place another layer of cookies (about 30) on top of fudge; top with warm vanilla custard. Top with remaining bananas, fudge, and cookies.

  9. In small bowl, with mixer at medium speed, beat cream until stiff peaks form; spoon over top layer of cookies. Cover trifle loosely with plastic wrap and refrigerate 6 hours or overnight.


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