Dearest Internets,
Last week I left you for the open road and went to my beloved Massachusetts to help a friend with a new baby. But Internets, I only went one toe over the state line, and then I came right back. I navigated Manhattan like a pro, even when my GPS yelled at me to turn around and go another way, because I knew better. I stopped at the IKEA in Philly and bought ravishing fabric I would never find in my local craft store, and then I made a beautiful table cloth for my kitchen when I returned. Dear Internets, I hope you can forgive me for forsaking you for the call of the open road. I made you this delicious trifle as a peace offering. It isn't dairy-free, but it sure is gluten-free. Dear, dear Internets, please try my trifle. It will make you like me again.
Sincerely,
Ali Kat
Level of Difficulty: Emily
1 pint whipping cream
1 chocolate bar, fancy and chopped
1 bag gluten-free chocolate wafer cookies
1-2 ripe bananas, sliced
Chocolate syrup
1 heaping teaspoon confectioner sugar
1/2 teaspoon fresh ground cinnamon
In a large mixing bowl, whip the cream on high until soft peaks start to form. Add confectioner sugar and continue to whip until cream is stiffer and peakier. WARNING: Do NOT overwhip, or you'll get butter. Smash chocolate GF cookies in the bag into much smaller pieces. In a tall glass bowl, layer like a lasagna: cookie crumbs, banana slices, chocolate bar bits, and whipped cream. When you get to the third and final layer of whipped cream, drizzle with chocolate sauce, and top with a little bit of remaining chocolate bar bits and a bit of fresh ground cinnamon. Chill and serve within 24 hours. This dessert will not keep for more than a day because of the cream. Enjoy!!
