Place the chocolate chips and milk in a microwave-safe bowl. Microwave for 1–2 minutes, stirring every 30 seconds, until the chocolate chips are completely melted and smooth. Set aside.
In a saucepan over low heat, add the cream and egg yolks. Whisk together well.
Add the sugar, cornstarch, and vanilla extract. Continue whisking constantly over low heat until the mixture thickens into a smooth custard.
In a small baking dish, arrange a layer of vanilla wafer cookies on the bottom.
Add a layer of sliced bananas.
Spoon a layer of the chocolate mixture over the bananas.
Repeat the layering again:cookies, sliced bananas, and the chocolate mixture.Do this until the baking dish is ¾ the way full.
Pour the custard evenly over the entire pan.
Finish with extra vanilla wafer cookies and banana slices on top and set aside.
Ingredients for Meringue:
6 egg whites
1 cup powdered sugar
½ tsp cream of tartar
Method for Meringue:
Let the egg whites come to room temperature for about 15–20 minutes.
Place the egg whites in a large clean mixing bowl. Add the cream of tartar.
Using a hand mixer or stand mixer, beat on medium speed until the egg whites become foamy.
Increase the speed to medium-high and slowly add the powdered sugar, a little at a time.
Continue beating until stiff, glossy peaks form. When you lift the beaters, the peaks should stand up without folding over.
Spread the meringue over the custard in the 13 x 9-inch baking dish.
Use the back of a spoon to create decorative peaks and swirls. Place in the refrigerator of for at least one hour. Remove from the refrigerator and use a kitchen cooking torch to toast the meringue. To give it that golden color on top and serve.
