Baked Banana Pudding with Cookies

Ingredients:

• 3 ripe bananas, peeled and sliced ​​into 0.6 cm thick rounds.
• 1 tbsp. freshly squeezed lemon juice
• 1/2 cup granulated sugar, plus 2 tbsp extra
• 1/3 cup flour
• 1/4 teaspoon coarse salt
• 4 large eggs, whites separated from yolks
• 2 cups of cream with 10% fat content
• 1/2 tsp vanilla extract
• 45 vanilla wafer cookies
• 1 pinch of cream of tartar

Preparation:

1. Preheat oven to 200°C.
2. In a small bowl, combine banana pieces and lemon juice.
3. In a 3-quart saucepan, combine 1/2 cup sugar, flour, and salt. Add the yolks and whisk. Pour in the cream. Gently whisk until smooth. Cook over medium-low heat, stirring constantly, until the mixture reaches 175-180°F (78-82°C), about 5-10 minutes. The mixture will begin to thicken and bubble at the sides. Remove the pan from the heat and whisk in the vanilla extract.
4. Spread a small amount of pudding over the bottom of a 1.4-quart oven-safe glass bowl. Cover with a layer vanilla wafer cookies, and then banana slices. Pour 1/3 of the remaining pudding over the bananas. Repeat the same process. The final layer should consist of pudding.
5. Beat the egg whites with cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar. Continue beating until stiff peaks form. Fold the egg whites over the warm pudding, making sure to cover the edges.
6. Bake until the meringue is evenly browned (8-10 minutes).
7. Remove the pudding from the oven and let it cool for 15 minutes before serving. Cool completely before refrigerating. The pudding can be kept refrigerated for up to 3 days.
   
   Recipe Banana pudding.