Meringue
Step 1
In a small, high-sided saucepan fitted with a candy thermometer, cook sugar and water over medium heat, stirring gently, until sugar dissolves, about 3 minutes. Stop stirring and bring syrup to boil. Heat syrup until thermometer registers 240°.
Step 2
Meanwhile, in a large bowl, using handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat egg whites and cream of tartar until soft peaks form. You want to get this step done at the same time the syrup registers 240°.
Step 3
Reduce mixer speed to low and carefully pour hot syrup into whipped egg whites in a thin, steady stream. Be sure to aim for side of bowl rather than directly onto the beaters to prevent splattering. Increase mixer speed to high and continue to beat until meringue cools to room temperature and is stiff and glossy, 8 to 10 minutes.
—————————
Assembly
Step 1
In a 3-qt. trifle dish, arrange about 10 Nilla wafers in a single layer. Top with a layer of banana slices.
Step 2
Transfer pastry cream and meringue to 2 separate pastry bags. Snip off a corner of each bag. Pipe about 1/2 cup pastry cream over banana slices (just enough to cover). Pipe about 1/3 cup merengue over pastry cream. Repeat until you get 6 to 7 layers. Pipe remaining meringue on top into desired shapes. Toast top with a kitchen torch until toasted, if desired.
Step 3
Refrigerate pudding until set, at least 5 hours and up to 12.
Yields: 10 serving(s)
Prep Time: 30 mins
Total Time: 6 hrs
ADVERTISEMENT
