Banana triffles in a glass dessert

6 servings
1 day

I suggest making triflas with bananas. First of all, you need to prepare a biscuit. In general, you can use absolutely any biscuit, but I prefer the classic one. To make the biscuit, combine the eggs with the sugar and whisk into a lush, stable mass. Then gently stir the sifted flour and a pinch of soda into them. Due to the whipped pomp, the biscuit should be baked well anyway, but I try to play it safe and add just a little soda. Place the finished dough in a baking tin and place in the oven, warmed to 180 degrees for 30-40 minutes. Remove the finished biscuit from the mold, cool and let it lie down. You can leave it overnight. To prepare trifles, you can cut circles of the required size from the biscuit. But it's most convenient to grind the biscuit in a blender. To prepare the filling, take fatty cream with a fat content of at least 33%. Combine them with icing sugar and whisk them into a puffy cream. Break the bananas into pieces and mash with a fork. You don't need to crush much, let there be small pieces. Pour some lemon juice over the bananas so they don't darken. Mix half the cream with the mashed bananas. Prepare the trifle cups. I recommend using disposable, transparent plastic. At the bottom of the cups, put a little banana filling in the first layer. Then lay out a layer of biscuit and press it down a little with a spoon to keep it dense. Then repeat the layers - again the banana layer and the biscuit layer. Make a cream cap on top with the last layer. Use the remaining half of the whipped cream. For a nice top, you'll need a pastry bag with the right nozzle. Refrigerate the finished trifles for a few hours. During this time, the biscuit will soak, and the cream will set and they will become very tasty and tender. And you can decorate the top of desserts to your liking. For this, you can use fruits, berries or sweets. Nice treat!