Chocolate Banana Trifle

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

A trifle is a classic English dessert consisting of layers of pound or sponge cake, fruit, crème anglaise (a vanilla custard sauce), and flavorings. The dessert is traditionally served in a pedestaled, straight-sided glass bowl (in order to see the layers), but any straight-sided serving bowl will work. This trifle is at its best when made one to two days prior to serving.

Ingredients

Crème Anglaise

Chocolate Sauce

Steps

1. To prepare crème anglaise, combine whipping cream and milk in a heavy, 2-quart saucepan. Cook over medium heat just until cream and milk come to a boil. Combine egg yolks, sugar, and salt in a small bowl. Add ½ cup of scalded cream mixture to yolks, whisk to combine, then pour into cream mixture in saucepan. Return saucepan to medium heat, and stir frequently until mixture is thickened and heavily coats a spoon, 3 to 5 minutes. Crème anglaise will be done when it registers 160°F on an instant-read thermometer. Remove from heat, stir in vanilla, and let cool.
2. To prepare chocolate sauce, combine chocolate, cream, and salt in a 2-quart saucepan. Cook over medium heat, stirring frequently, until chocolate is melted. Remove from heat, stir in liquor, if using, and let cool.
3. To assemble trifle, have ready a 2½- to 3-quart straight-sided glass serving bowl. Cut cake into ¼-inch thick slices, then cut slices diagonally in half to form wedges. Peel bananas, then cut into ¼-inch-thick slices. Spoon just enough chocolate sauce to cover bottom of bowl, tilting bowl to spread sauce evenly. Place just enough cake wedges to form a single layer over chocolate. Cake should touch sides of bowl so it is visible through glass. Next add a single layer of bananas. Spoon just enough crème anglaise over bananas to cover. Repeat layering, ending with a layer of crème anglaise. Cover and refrigerate for up to 2 days before serving. Garnish trifle with chocolate just before serving.

Notes

• There is good chocolate, and then there is great chocolate. Some of our favorites include Valrhona, Callebaut, and Guittard. We suggest you undertake some serious tasting for yourself!
• We use Sara Lee frozen all-butter pound cake for this recipe. Thaw overnight in refrigerator.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.