Banana Pudding

1

Mix the sugar, banana, and orange juice

2

Cook on low heat for three minutes and let it cool in a refrigerator

Creme

1

Dissolve the cornstarch in half of the milk

Add the remaining milk, egg yolk, and condensed milk to the saucepan and cook on low heat, stirring constantly, until thickened

2

Remove from heat and add cocoa syrup and vanilla extract

Let it cool and pour over the banana mixture

Cobertura

1

Mix sugar, cornstarch, and water in a saucepan and bring to a boil

2

In a stand mixer, beat egg whites until stiff peaks form

Add the warm syrup in a thin stream and continue beating until thickened

Spread over the other creme and dust with cinnamon

Refrigerate for four hours and serve.