Meringue Trifle

• 2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 3 tablespoons liqueur triple sec, grand marnier, cointreau or other orange flavor
• 6 ounces chocolate (semi-sweet) semi-sweet
• 2 tablespoons butter
• 3 each bananas
• 4 each egg whites
• 1 pinch cream of tartar
• 1 cup sugar granulated
• 1/2 teaspoon vanilla extract

1. You can freeze the crumbled meringues ahead of time, but assemble the trifle no longer than 4 hours before serving.
2. MERINGUES: In bowl, beat egg whites with cream of tartar until soft peaks form;gradually beat in sugar until stiff peaks form.
3. Beat in vanilla.
4. Onto a foil-lined baking sheet, spoon mixture into 2 inch rounds.
5. Bake in 250 degree F oven for 2 hours.
6. Let cool; break each round into 3 to 4 pieces.
7. Set aside.
8. In bowl, whip cream; gradually beat in sugar.
9. Fold in orange liqueur.
10. In top of double boiler over hot, not boiling, water, or in microwaveable dish, melt chocolate with butter; let cool slightly.
11. Cut bananas into 1/2 inch thick slices.
12. Spoon one third of the whipped cream into 8 to 10 cup serving bowl.
13. Cover with 13 of the meringue pieces; drizzle with 13 of the chocolate.
14. Cover with half of the bananas.
15. Repeat with whipped cream, meringues, chocolate and bananas.
16. Top with remaining whipped cream, then meringues, then Refrigerate until serving.

heavy whipping cream, powdered sugar, liqueur triple, chocolate, butter, bananas, egg whites, cream of tartar, sugar, vanilla

Taken from recipeland.com/recipe/v/meringue-trifle-38845 (may not work)