Banana Tiramisu

If your food processor bowl holds less than 11 cups, puree

half the pudding with the roasted bananas and lemon

juice in step 3, transfer it to a large bowl, and whisk in the

rest of the pudding.

PUDDING

7 slightly underripe large bananas

1½ cups sugar

8 large egg yolks

6 tablespoons cornstarch

6 cups half-and-half

½ teaspoon salt

3 tablespoons unsalted butter

1 tablespoon vanilla extract

3 tablespoons lemon juice

1 (12-ounce) box vanilla wafers

WHIPPED TOPPING

1 cup heavy cream, chilled

1 tablespoon sugar

½ teaspoon vanilla extract

1. ROAST BANANAS: Adjust oven rack to upper-middle

position and heat oven to 325 degrees. Place 3 unpeeled

bananas on baking sheet and bake until skins are completely

black, about 20 minutes. Let cool 5 minutes.

2. MAKE PUDDING: Meanwhile, whisk ½ cup sugar, egg

yolks, and cornstarch in medium bowl until smooth. Bring

half-and-half, remaining sugar, and salt to simmer over

medium heat in large saucepan. Whisk ½ cup simmering

half-and-half mixture into egg yolk mixture. Slowly whisk

tempered yolk mixture into saucepan. Cook, whisking

constantly, until mixture is thick and large bubbles appear

at surface, about 2 minutes. Remove from heat and stir in

butter and vanilla.

3. PROCESS PUDDING: Transfer pudding to food processor.

Add warm peeled roasted bananas and 2 tablespoons

lemon juice and process until smooth. Scrape into large

bowl and place plastic wrap directly on surface of pudding.

Refrigerate until slightly cool, about 45 minutes.

4. ASSEMBLE AND CHILL: Cut remaining bananas into

¼-inch slices and toss in bowl with remaining lemon juice.

Spoon one-quarter of pudding into 3-quart trifle dish and

top with layer of wafers, layer of sliced bananas, and another

layer of wafers. Repeat twice, ending with pudding. Place

plastic wrap directly on surface of pudding and refrigerate

until wafers have softened, at least 8 hours or up to 2 days.

5. TOP AND SERVE: With electric mixer on medium

speed, beat cream, sugar, and vanilla until stiff peaks form,

about 2 minutes. (Whipped cream can be refrigerated for

4 hours.) Top banana pudding with whipped cream. Serve.