No Bake Banana Dream Dessert
This No Bake Banana Dream Dessert combines layers of lady fingers, bananas, vanilla pudding, whipped cream and it's topped with toasted meringue.
Equipment
- Butane torch
Ingredients
- 48 lady finger cookies About 2 packages Savoiardi Italian
- 3-4 bananas cut in 1/2 inch round slices
Pudding Layer
- 3 cups whole milk
- 8 large egg yolks whites reserved for meringue
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 tbsp. butter
- 1 tsp vanilla
Whipped Cream Layer
- 1 cup heavy whipping cream
- 1 tbsp. granulated sugar
- 1 tsp vanilla
Meringue Layer
- 4 egg whites Half of reserved egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
Instructions
Pudding Layer
- Heat milk in a small pot over medium heat until warmed.
- Whisk egg yolks, sugar, cornstarch and salt together in a bowl.
- Slowly mix about a cup of the warm milk into the eggs mixture to temper. Then, pour egg mixture into remaining milk and stir constantly while cooking over medium heat until thickened, about 8-10 minutes. Do not let the mixture boil.
- Once thickened, remove from heat and add vanilla and butter.
Whipped Cream
- Add cream, sugar and vanilla to a refrigerated 'cold' bowl.
- Using a mixer, beat on high speed for about a minute until thick and creamy. Do not over beat.
Meringue Layer
- Place egg whites, cream of tartar and sugar in a bowl. Using a mixer, beat on high speed until stiff peaks form.
Assembly
- Place a single layer of lady fingers over the bottom of a square dish.
- Spread half of the pudding evenly over the lady fingers.
- Add a single layer of sliced bananas over the pudding layer.
- Spread all of the whipped cream over bananas.
- Add a single layer of lady fingers over the whipped cream.
- Spread the remaining pudding over the lady fingers.
- Top with meringue, using the spatula to form peaks.
- If desired, use the butane torch to brown the top of the meringue. Store in the refrigerator up to two days.