Meringue Trifle

Directions

You can freeze the crumbled meringues ahead of time, but assemble the trifle no longer than 4 hours before serving.

MERINGUES: In bowl, beat egg whites with cream of tartar until soft peaks form;gradually beat in sugar until stiff peaks form.

Beat in vanilla.

Onto a foil-lined baking sheet, spoon mixture into 2 inch rounds.

Bake in 250 degree F oven for 2 hours.

Let cool; break each round into 3 to 4 pieces.

Set aside.

In bowl, whip cream; gradually beat in sugar.

Fold in orange liqueur.

In top of double boiler over hot, not boiling, water, or in microwaveable dish, melt chocolate with butter; let cool slightly.

Cut bananas into ½ inch thick slices.

Spoon one third of the whipped cream into 8 to 10 cup serving bowl.

Cover with ⅓ of the meringue pieces; drizzle with ⅓ of the chocolate.

Cover with half of the bananas.

Repeat with whipped cream, meringues, chocolate and bananas.

Top with remaining whipped cream, then meringues, then Refrigerate until serving.