1 cup butter
1 cup white sugar
6 egg yolks
6 tablespoons coffee granules, warmed
2 tablespoons vanilla extract
2 tablespoons lemon juice
1 teaspoon cornstarch
1 cup boiling water
1 cup milk
1/2 cup unsweetened cocoa powder
2 cups banana split
In a blender, combine butter, sugar, egg yolks, coffee granules, vanilla extract and lemon juice. Mix well, but a thin syrup sometimes comes out. Set aside.
Adding the boiling water, stir in the remaining gelatin ingredients.
Beat egg yolk mixture into butter mixture. Using an electric mixer, beat cream 80 seconds, until light and fluffy. Beat egg yolk mixture into the whipped cream. Add milk. Beat into cream. Pour into a 9x9 inch pan.
Stir brown sugar, banana sherbet, and vanilla slowly into meringue. Cover and chill in the refrigerator 8 hours or overnight. Pour half or all of meringue over meringue.
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