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Chocolate Banana Trifle

Yields8 ServingsPrep Time1 hrCook Time1 hr 30 minsTotal Time2 hrs 30 mins

This chocolate banana trifle will become the highlight of any party of special occasion you make it for thanks to Perugina dark and bittersweet chocolate.

Chocolate Banana Trifle

 3 large bananas, just rip with no brown spots. Sliced into 1/4 inch rounds just before assembly.
 1 bar Perugina Dark Chocolate 51%
Chocolate Cake:
 1 cup sugar
 1 cup all-purpose flour
 ⅓ cup Dutch-processed cocoa powder
 ¾ tsp baking powder
 ¾ tsp baking soda
 ¼ tsp fine sea salt
 1 large egg
 ½ cup warm strong coffee
 ½ cup whole milk
 ¼ cup Colavita Extra Virgin Olive Oil
 ¾ tsp vanilla extract
Chocolate Mousse:
 7 oz Perugina Bittersweet Chocolate 70%
 2 ½ oz heavy cream
 4 large egg whites
 ⅓ cup sugar
Banana Mascarpone Mousse:
 1 cup heavy cream
 2 tbsp confectioner's sugar
 1 tsp vanilla extract
 8 oz mascarpone
 1 cup mashed very ripe bananas (about 2 medium bananas)
Whipped Cream:
 1 cup heavy cream
 2 tbsp confectioner's sugar
 1 tsp vanilla extract
1

Preheat oven to 350º and place rack in center of oven. Spray a 9-inch cake pan with cooking spray and line the bottom with parchment paper.

2

Into a large bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt.

3

In another large bowl, whisk together the eggs, sugar, coffee, milk, oil, and vanilla.

4

Add the wet ingredients to the dry and whisk until well combined (the batter will be thin). Pour the batter into the prepared pan and bake for about 30-35 minutes, until the center bounces back to the touch or a toothpick inserted into the center comes out clean.

5

Remove from oven and let cool on a wire rack for about 10 minutes. Then invert the cake from the pan and allow to cool completely. Cut the cake into 1 1/2" pieces and set aside until ready to assemble.

For the Banana Mascarpone Mousse:
6

Pour the heavy cream into a large mixing bowl with the confectioner’s sugar and vanilla, and beat with a hand mixer on medium-high speed until the cream reaches stiff peaks.

7

Stir together the mascarpone and bananas in a medium bowl until well combined.

8

Gently fold the mascarpone and banana mixture into the whipped cream until evenly incorporated. Do not overbeat. Set aside until ready to assemble.

For the Chocolate Mousse:
9

Place the chocolate in a non-reactive bowl over gently simmering water. Heat, stirring constantly with a wooden spoon, until the chocolate has melted. Turn off the heat and leave the bowl over the water until ready to use.

10

Place the heavy cream in a large bowl in an ice bath and, beat with an electric mixer on medium-high speed until soft peaks form. Set aside in the ice bath.

11

Place the egg whites in a very clean medium bowl and, with an electric mixer on medium-high speed, beat until soft peaks form. Gradually add the sugar and continue beating until the whites reach firm, but not stiff peaks.

12

With a rubber spatula, fold the melted chocolate into the egg whites, scraping up from the bottom of the bowl to blend completely. When all of the whites have been fully incorporated with the chocolate, fold in the reserved whipped cream. When well blended, cover with plastic wrap and set aside until ready to assemble.

Whipped Cream:
13

Pour the heavy cream into a large mixing bowl with the confectioner’s sugar and vanilla, and beat with a hand mixer on medium-high speed until the cream reaches stiff peaks. Set aside for assembly.

To assemble:
14

In a large trifle bowl, about 9” diameter and 8” deep arrange a layer with half of the cake pieces on bottom of bowl. Next, layer in half of the chocolate mousse. Layer one sliced banana. Pour half of the banana mascarpone mousse over the bananas. Repeat the layers ending with the mascarpone mousse. Finally spoon the whipped cream on top. Refrigerate for a minimum of 1 hour for the mousse to set. Just before serving arrange another layer of sliced bananas and with a vegetable peeler, add some chocolate shavings over the top of the bananas.

Nutrition Facts

Servings 8