Ingredients
1 box vanilla wafers
6 ripe (very ripe) bananas
1 box instant vanilla pudding
1/2 Tbsp. sugar (for meringue)
3 egg whites, room temperature
Method
Sources
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Banana hook stand — prevents bruising, extends ripeness
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Preheat oven to 400°. Use a medium casserole dish, line bottom and sides with vanilla wafers. Fix pudding according to box directions. Slice 1 1/2 bananas over vanilla wafers, then pour pudding over bananas enough to cover the bananas. Put another layer of vanilla wafers, bananas, then pudding on top. Continue until all vanilla wafers and bananas are gone. Separate eggs and use whites. Whip whites and sugar to make meringue. Spread on top of pudding, then bake for 15 minutes or until meringue is lightly brown.