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1
In a bowl whisk together sugar and cornstarch and whisk in eggs and a pinch of salt until combined well.
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2
In a heavy saucepan heat milk and cream just to a boil.
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3
Add milk mixture to egg mixture in a slow stream, whisking, and transfer to pan.
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4
Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking, 1 minute.
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5
Stir in chopped ginger and cool custard completely, stirring occasionally to prevent a skin from forming.
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6
Custard may be made 3 days ahead and chilled, covered.
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7
Peel 1 banana and cut into 1/8-inch slices.
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8
Lightly brush slices with lemon juice to prevent discoloration.
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9
Into a 1-cup stemmed glass, spoon 1/4 cup custard and sprinkle evenly with about 2 1/2 tablespoons cookies crumbs.
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10
Drizzle 1 1/2 teaspoons liqueur over crumbs.
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11
Arrange some banana slices decoratively around inside of glass, pressing lightly to make adhere, and layer remaining banana slices on crumbs.
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12
Sprinkle about 2 1/2 tablespoons cookie crumbs evenly over bananas and drizzle with 1 1/2 teaspoons liqueur.
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13
Top crumbs with about 1/4 cup custard and some ginger pieces.
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14
Make 3 more trifles in the same manner with remaining bananas, lemon juice, custard, cookie crumbs, liqueur, and ginger pieces.
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15
Chill trifles, covered loosely with plastic wrap, at least 3 hours and up to 1 day.
