Banana Pudding Tiramisu
Banana pudding tiramisu is our springy take on the classic Italian dessert.
Prep time:
Cook time:
Serves: 9
Calories per serving: 186
Ingredients:
Cook time:
Serves: 9
Calories per serving: 186
2 tubs (8 ounces each) mascarpone cheese, divided
5 large eggs yolks
1/2 teaspoon salt
1/2 cup plus 2 tablespoons sugar, divided
2 tablespoons plus 1/2 cup banana liqueur, divided
1 cup heavy whipping cream
1 package (7 ounces) crisp ladyfinger cookies
1/4 cup brandy
1 tablespoon instant espresso powder
1/2 teaspoon bananas extract, optional
2 medium bananas, cut into 1/4-in. slices
confectioners' sugar, optional
TOPPING:
1/4 cup dried bananas chips
1 teaspoon baking cocoa
Directions:
Let the mascarpone cheese tubs stand at room temperature for about 30 minutes. During the last 15 minutes, set up a double boiler with a bowl sitting over a pot of simmering water, making sure the water doesn’t touch the bowl. In the bowl, whisk together the egg yolks, 1/2 cup sugar, 2 tablespoons banana liqueur and salt until the mixture is thickened to the ribbon stage and a thermometer reads 160°F. Editor’s Tip: You’ll know you’ve reached the ribbon stage when you pick up the whisk and let the mixture fall. It should fall in a slow, solid trail like a ribbon. The fallen ribbon will hold its shape for a few seconds before sinking back into the mixture.
Remove the bowl from the heat, then stir in one tub of the mascarpone cheese and the banana extract until the mixture is completely smooth. In a large bowl, use a hand mixer or stand mixer to beat the heavy whipping cream and remaining 2 tablespoons of sugar until soft peaks form. Switch to a rubber spatula and fold the remaining tub of mascarpone into the egg mixture. If the mixture separates, gently whisk the mixture over a double boiler until it’s smooth, two to three minutes. Let the mixture stand for 15 minutes. Fold the cream and egg mixtures together until smooth.
In a shallow dish, whisk together the brandy, instant espresso powder and remaining 1/2 cup banana liqueur. Briefly dip 12 ladyfingers into the mixture and place them in the bottom of a 9-inch square baking dish. Editor’s Tip: Soak the ladyfingers for only a few seconds on each side. They can quickly over-saturate, turning them into mush, so don’t leave them for too long! Top those ladyfingers with half the banana slices. Spread half the mascarpone mixture over the top, evenly, making sure to reach the corners. Repeat the layers once more, then refrigerate the tiramisu, covered, for six hours or overnight.
In a food processor, blitz the banana chips into a fine powder, then add the cocoa powder and blitz once more until everything is combined. Using a fine mesh sieve, evenly dust the banana cocoa over the tiramisu just before serving.
Source: tasteofhome.com
Remove the bowl from the heat, then stir in one tub of the mascarpone cheese and the banana extract until the mixture is completely smooth. In a large bowl, use a hand mixer or stand mixer to beat the heavy whipping cream and remaining 2 tablespoons of sugar until soft peaks form. Switch to a rubber spatula and fold the remaining tub of mascarpone into the egg mixture. If the mixture separates, gently whisk the mixture over a double boiler until it’s smooth, two to three minutes. Let the mixture stand for 15 minutes. Fold the cream and egg mixtures together until smooth.
In a shallow dish, whisk together the brandy, instant espresso powder and remaining 1/2 cup banana liqueur. Briefly dip 12 ladyfingers into the mixture and place them in the bottom of a 9-inch square baking dish. Editor’s Tip: Soak the ladyfingers for only a few seconds on each side. They can quickly over-saturate, turning them into mush, so don’t leave them for too long! Top those ladyfingers with half the banana slices. Spread half the mascarpone mixture over the top, evenly, making sure to reach the corners. Repeat the layers once more, then refrigerate the tiramisu, covered, for six hours or overnight.
In a food processor, blitz the banana chips into a fine powder, then add the cocoa powder and blitz once more until everything is combined. Using a fine mesh sieve, evenly dust the banana cocoa over the tiramisu just before serving.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.