Banana Split Trifle ❤


°55g (1/4 cup) sugar
°25 g (3 tbsp.) cornstarch
°30 ml (2 tbsp.) unbleached all-purpose flour
°2 eggs
°750 ml (3 cups) milk
°5 ml (1 tsp) vanilla extract
°140 g (1 cup) graham crumbs
°75 g (1/2 cup) unbleached all-purpose flour
°85 g (6 tbsp.) unsalted butter, softened
+Sweet whipped cream
°500 ml (2 cups) 35% cream
°40 g (3 tbsp.) sugar
°5 ml (1 tsp) vanilla extract
°4 bananas, sliced
°250 ml (1 cup) milk jam (dulce de leche)
°12 ladyfingers, halved (or more depending on size)
In a saucepan off the heat, whisk the sugar with the cornstarch and flour. Add the eggs and mix well. Stir in milk and vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pan, until the mixture thickens, about 5 minutes. Remove from fire. Pass the pastry cream through a sieve, if necessary.
Pour pastry cream to a bowl. Directly cover the surface with plastic wrap. Let cool, then refrigerate for 2 hours or until completely chilled. When using the pastry cream, mix it vigorously with a spatula to restore its suppleness.
Meanwhile, placing rack in center oven. Preheat oven 180°C (350°F). Line baking sheet with silicone mat or paper.
In  bowl, combine all ingredients until the mix is just moist. Squeeze mix with your hands and letting it fall to pieces of different sizes on plate.
Bake for 15 minutes, stirring twice during cooking, or until the crumble is golden brown. Let cool completely.
Sweet whipped cream
In a bowl, whip the cream with the sugar and vanilla with an electric mixer until the whipped cream forms stiff peaks.
In the bottom of a glass serving bowl with a capacity of about 3 liters (12 cups), place half of the pastry cream. Spread half of the banana slices, sticking some slices against the sides of the bowl. Cover with half of the milk jam. Spread half of the ladyfingers over it. Cover with half the whipped cream and half the crumble. Repeat the sequence, ending with the crumble. Refrigerate 6 hours or overnight.
Serve the trifle within 48 hours
Enjoy !