Banana pudding with whipped cream

Ingredients:

• 45 vanilla wafer cookies
• 3 ripe bananas, peeled and sliced ​​into 0.6cm thick rounds.
• 3/4 cup granulated sugar, and 2 tablespoons for whipped cream
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 large eggs
• 1 large yolk
• 2 cups whole milk
• 3 tbsp (45 g) butter, cut into 6 pieces and chilled
• 1/2 tsp vanilla extract
• 120 ml banana liqueur
• 1 tbsp. freshly squeezed lemon juice
• 1 cup heavy whipping cream, very chilled

Preparation:

1. In a 3-quart saucepan, combine the sugar, cornstarch, and salt. Add the egg and yolk and whisk until combined. Pour in the milk and whisk until combined, about 30 seconds. 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 around the edges. Remove from heat and quickly whisk in the butter.
2. Add one piece at a time, making sure the previous one is completely melted before adding the next. Quickly whisk in the vanilla extract. Cover the surface of the pudding with a circle of parchment paper and refrigerate until the temperature reaches 7°C (45°F) (about 2 hours).
3. Post it vanilla wafer cookies Place the banana liqueur on a 46 cm x 33 cm baking sheet. Slowly and evenly pour the banana liqueur over the top. Let it soak for about 10 minutes.
4. In a small bowl, combine banana slices with lemon juice.
   
   Spread a small amount of pudding over the bottom of a 1.4-liter glass bowl. Top with a layer of vanilla wafer cookies, then banana slices. Spread 1/3 of the remaining pudding over the bananas. Repeat, finishing with a layer of pudding.
5. Place the cream in the bowl of a stand mixer. Add the remaining 2 tablespoons of sugar and beat until stiff peaks form. Pour the cream over the cooled pudding and spread it to completely cover. Garnish with the remaining soaked cookies. Refrigerate for 30 minutes before serving. Store the pudding, covered, in the refrigerator for up to 3 days.
   
   Recipe banana pudding.