This take on trifle is an absolutely offensive dessert and is a totally confused mish-mash of all of the things in our fridge and cupboard that probably shouldn't be eaten alone [espresso, cake, whisky, overripe bananas, whip cream, solid Oaxacan chocolate, and custard) let alone in conjunction or layered in wine glasses and gobbled down after a meal. Anyway, it was killer and I'm not sure that I've ever consumed so many calories so quickly with out even really having to chew, so much as gulp down the goodness. It was either a trifle, or a tiramisu, either way it was delicious, terrible, downright voluptuousness in a cup.
Banana chocolate espresso tiramisu/trifles
[Note: recipe will make two wine goblets full, but double according to how many you need to serve]
6 lady fingers, sliced lengthwise
1/2C espresso, cooled
2 tbsp, whisky, i.e. a shot
1/2C crushed walnuts
1 ripe banana, cut into medallions
1/4 C whipped cream, to top
1/4C chocolate, shaved for garnish
2 egg yolks
3 tbsp caster sugar
a drop of vanilla
1/4 Oaxacan chocolate, ground or finely grated
Start off by getting a double boiler going for the custard. Bring the milk to the boiling point but remove before it simmers. In a seperate mixing bowl, beat the egg yolks, sugar and vanilla until light and aerated. Once the milk has cooled to a touchable heat, whisk it, splash by splash, into the egg and sugar mix. Now add the combined ingredients to the top of your double boiler (which should be hot but NOT boiling), whisk constantly for ten or so minutes until mixture thickens to a dolloping consistency, then whisk in the ground chocolate and remove from heat. Run the custard through a strainer to make sure there are no eggy bits and then cool, covered in the fridge.
In each of your serving dishes layer the sliced ladyfingers to cover the bottom (I actually used a leftover poundcake, but anything that will absorb moisture and is relatively unflavoured will do) then coat evenly with the combined espresso and whisky. Let sit for a few minutes to allow the moisture absorb into the cake. Now you're ready to coat with a thin layer of crushed nuts, which will separate the moist cake from the banana medallions that you spread to make the next layer. Get out your cooled custard and add an inch or so thick coating to each portion, then let sit (and any air bubbles rise) while you whip your cream. Dollop the whip cream on top of the custard, and grate on chocolate to top.
Now devour the whole thing immediately awash in gluttony. Or you can chill them for four to six hours until your ready to serve, these are actually a great dessert to make a head of time because they can wait in the fridge almost all day. Just don't keep them overnight or the whip cream will sink into the custard.