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Homemade Banana Pudding Trifle with Meringue photo

Banana Pudding Trifle with Meringue

This Banana Pudding Trifle with Meringue is a showstopping dessert that layers creamy pudding, fluffy meringue, and crunchy wafers for a delightful treat!
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Banana Pudding:
  • 4 tablespoons sugar
  • 3 cups whole milk
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon Kosher salt
  • 4 large egg yolks room temp (save the egg whites for the meringue)
  • 3 tablespoons unsalted butter chilled and cubed
  • 1 teaspoon vanilla extract
For the Meringue:
  • 4 large egg whites room temp
  • 1/4 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
For Assembly:
  • 50 to 70 pieces vanilla wafers (about 1 1/2 boxes)
  • 5 to 7 large bananas ripe but firm, peeled and sliced

Equipment

  • Mixing bowls
  • Whisk
  • Medium saucepan
  • Trifle Dish or Glass Bowl
  • Rubber spatula

Method
 

Banana Pudding Trifle Instructions:
  1. In a medium saucepan, whisk together 4 tablespoons of sugar, 3 tablespoons of cornstarch, and 1 teaspoon of Kosher salt. Gradually add in 3 cups of whole milk, whisking until smooth. Cook over medium heat, stirring constantly until the mixture thickens and begins to bubble. This should take about 10 minutes.
  2. In a separate bowl, whisk together 4 large egg yolks. Slowly add about 1 cup of the hot pudding mixture to the yolks, whisking continuously to temper them.
  3. Pour the tempered egg yolk mixture back into the saucepan with the remaining pudding. Continue to cook over medium heat for another 2-3 minutes until thickened. Remove from heat and stir in the cubed butter and 1 teaspoon of vanilla extract until the butter is melted and the mixture is smooth.
  4. Transfer the pudding to a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until chilled.
  5. Once the pudding is chilled, prepare the meringue. In a clean mixing bowl, add 4 large egg whites and 1/4 teaspoon of cream of tartar. Using a hand mixer, beat until soft peaks form. Gradually add in 1/2 cup of sugar while continuing to beat until stiff peaks form. Mix in 1 teaspoon of vanilla extract.
  6. In a trifle dish or glass bowl, start layering the dessert. Begin with a layer of vanilla wafers at the bottom, followed by a layer of banana slices, and then a generous layer of banana pudding. Repeat the layers until you reach the top of the dish, finishing with a layer of pudding.
  7. Spread the prepared meringue over the top of the trifle, making decorative peaks with a spatula. Optionally, use a kitchen torch to lightly toast the meringue for added flavor.
  8. Refrigerate the trifle for at least an hour before serving to allow the flavors to meld. Just before serving, garnish with additional banana slices or crushed vanilla wafers if desired.

Notes

  • Make the pudding a day in advance for convenience.
  • For a fun twist, add layers of chocolate pudding or fresh berries.
  • Avoid over-whipping the egg whites for the meringue.
  • Best enjoyed fresh to prevent the wafers from becoming soggy.