Trifle With Chocolate, Bananas, And Cashews (GF)
This Trifle With Chocolate, Bananas, And Cashews layers rich chocolate mousse, fresh bananas, crunchy chocolate-covered cashews, and cocoa cashew meringue into a decadent gluten-free dessert that is perfect for holidays or entertaining.
Servings: 12 servings
Calories: 622kcal
Equipment
Ingredients
Mousse
- 9 ounces bittersweet chocolate melted, 72% cacao or above
- ⅓ cup water very hot
- 12 ounces frozen (dairy or non-dairy) whipped topping thawed (or 1 pint of heavy whipping cream whipped with 1 teaspoon of sugar whipped together)
Meringue
- 1 cup unsalted cashews toasted
- ½ cup sugar divided
- 1 ½ teaspoons cocoa powder
- 6 large egg whites
Nuts and Bananas
- 1 pound bittersweet chocolate melted, 72% cacao or above
- 2 cups unsalted cashews toasted
- 4-5 whole bananas ripe but firm, sliced into ¼ inch thick slices
Instructions
Nuts (Can be made up to two days in advance)
- Prepare a baking sheet by spraying it with a non-stick spray and setting it aside.
- Melt the chocolate either on the stove or in the microwave.1 pound bittersweet chocolate
- In a medium bowl, add the cashews and pour the melted chocolate over. Stir until coated.2 cups unsalted cashews
- Spread the mixture on the baking sheet. Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Chop into bite size pieces, saving ¼ cup for garnish.
Meringue (Can be made one day in advance)
- Heat the oven to 275 degrees Fahrenheit. Line a baking sheet with parchment paper sprayed with a non-stick spray. Set aside.
- Finely grind the cashews with ¼ cup of sugar and the cocoa in a food processor.1 cup unsalted cashews, ½ cup sugar, 1 ½ teaspoons cocoa powder
- Beat the egg whites in a bowl of an electric mixer on medium speed until soft peaks form.6 large egg whites
- Slowly add the remaining ½ cup of sugar.½ cup sugar
- Turn the machine to high, beat until the meringue is glossy and still, about 2-3 minutes.
- Fold the cashew mixture into the meringue.
- Spread the meringue mixture onto the baking sheet and level it to about a ½ inch thickness.
- Bake until firm and crisp, 30-40 minutes but up to 90 minutes. You should be able to break the meringue into pieces once it cools.
- Cool completely on a wire rack.
- Break into bite size pieces, reserving some for garnish.
- Store in an airtight container on the counter if making this ahead. Note that the meringue won’t be as crisp but it works.
Mousse (Day it will be eaten)
- Stir together the melted chocolate and hot water in a medium bowl until smooth.9 ounces bittersweet chocolate, ⅓ cup water
- Cool to room temp.
- Fold in the whipped cream making sure it is completely dissolved.12 ounces frozen (dairy or non-dairy) whipped topping
- Cover, refrigerate until set, about 2 hours.
Assemble
- Using a clear bowl or trifle bowl, follow these layers: chocolate cashews, meringue, banana, mousse, chocolate cashews, meringue, banana, mousse.4-5 whole bananas
- Cover and refrigerate 2 hours or overnight. Just before serving, garnish with reserved meringue and the reserved nuts.
Notes
Use a good-quality bittersweet chocolate for the mousse and for coating the cashews. Chocolate in the 72% cacao range gives the best balance of richness without making the dessert overly sweet.
Bananas should be ripe but still firm. Overripe bananas will become too soft once layered into the mousse and can make the trifle feel mushy.
The chocolate-covered cashews and the cocoa cashew meringue can both be made up to three days ahead. Store them in airtight containers at room temperature so they stay crisp.
Prepare the chocolate mousse the day you assemble the dessert for the best texture and flavor.
If making the trifle ahead, assemble it several hours before serving and refrigerate until ready to serve. Add any reserved crunchy toppings just before serving so they stay crisp.
This recipe can also be assembled as individual trifles in small glasses or jars, which makes serving easier for dinner parties.
The trifle will keep well covered in the refrigerator for up to two days, though the crunchy layers will soften slightly over time.
Nutrition
Calories: 622kcal | Carbohydrates: 58g | Protein: 12g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.05g | Cholesterol: 8mg | Sodium: 60mg | Potassium: 589mg | Fiber: 6g | Sugar: 36g | Vitamin A: 79IU | Vitamin C: 0.03mg | Calcium: 84mg | Iron: 6mg
