A centerpiece dessert, this inventive trifle combines the classic tastes of ripe bananas and rich chocolate. You can freeze the crumbled meringues ahead of time, but assemble the trifle no longer than 4 hours before serving. MERINGUES: In bowl, beat egg whites with cream of tartar until soft peaks form;gradually beat in sugar until stiff peaks form. Beat in vanilla. Onto a foil-lined baking sheet, spoon mixture into 2 inch rounds. Bake in 250 F oven for 2 hours. Let cool; break each round into 3-4 pieces. Set aside. In bowl, whip cream; gradually beat in sugar. Fold in orange liqueur. In top of double boiler over hot, not boiling, water, or in microwaveable dish, melt chocolate with butter; let cool slightly. Cut bananas into 1/2 inch thick slices. Spoon one third of the whipped cream into 8-10 cup serving bowl. Cover with 1/3 of the meringue pieces; drizzle with 1/3 of the chocolate. Cover with half of the bananas. Repeat with whipped cream, meringues, chocolate and bananas. Top with remaining whipped cream, then meringues, then chocolate. Refrigerate until serving. Makes 8-10 servings. Origin: Canadian Living cooking collection: Great Desserts. Shared by: Sharon Stevens.