How to make
Place the milk along with the vanilla seeds in a pot on medium heated hob and bring the mixture to a boil. Remove the pot from the hob and add the vanilla powders.
Beat the yolks with the sugar until a white mixture is obtained. Add the heated milk in a thin stream, while stirring constantly.
Place the mixture on low heat and while stirring constantly, boil the cream until it thickens slightly. Remove it from the heat and cool it to room temperature.
Whip the cold cream well. Cut the bananas into circles.
The boiled espresso is cooled and Marsala wine is added.
The ladyfingers are broken in half and dipped in the coffee for a second.
Arrange them around the walls of the cup, pour the English cream, add the banana slices and pour the cream on top, using a piping bag.
The trifle is served in glasses. When serving it, a little cocoa can be sprinkled on top through a strainer.
The trifle with bananas and coffee is ready.
