Recipe - Meringue Trifle

2 cup Whipping cream
3 tablespoon Icing sugar
3 tablespoon Orange liqueur
6 ounce Semisweet chocolate
2 tablespoon Butter
3 Bananas
MERINGUE:
4 Egg whites
1 pn Cream of tartar
1 cup Granulated sugar
One half teaspoon Vanilla

A centerpiece dessert, this inventive trifle combines the classic tastes of
ripe bananas and rich chocolate. You can freeze the crumbled meringues
ahead of time, but assemble the trifle no longer than 4 hours before
serving.

MERINGUES: In bowl, beat egg whites with cream of tartar until soft peaks
form;gradually beat in sugar until stiff peaks form. Beat in vanilla. Onto
a foillined baking sheet, spoon mixture into 2 inch rounds. Bake in 250 F
oven for 2 hours. Let cool; break each round into 34 pieces. Set aside.
In bowl, whip cream; gradually beat in sugar. Fold in orange liqueur. In
top of double boiler over hot, not boiling, water, or in microwaveable
dish, melt chocolate with butter; let cool slightly. Cut bananas into 1/2
inch thick slices.

Spoon one third of the whipped cream into 810 cup serving bowl. Cover with
1/3 of the meringue pieces; drizzle with 1/3 of the chocolate. Cover with
half of the bananas. Repeat with whipped cream, meringues, chocolate and
bananas. Top with remaining whipped cream, then meringues, then chocolate.
Refrigerate until serving. Makes 810 servings.

Origin: Canadian Living cooking collection: Great Desserts. Shared by:
Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini