Description

This Banana Pudding Tiramisu is a delightful twist on the classic Italian dessert, combining rich mascarpone cream, banana liqueur-infused ladyfingers, and fresh banana slices for a luscious, layered treat. The dessert is finished with a unique banana chip and cocoa powder topping, offering a perfect balance of creamy, fruity, and slightly bitter flavors. It’s an elegant, no-bake dessert that’s perfect for sharing.

Ingredients

Mascarpone Mixture

2 tubs (8 ounces each) mascarpone cheese, divided
5 large egg 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
1/2 teaspoon banana extract (optional)

Assembly

1 package (7 ounces) crisp ladyfinger cookies
1/4 cup brandy
1 tablespoon instant espresso powder
2 medium bananas, cut into 1/4-inch slices

Topping

1/4 cup dried banana chips
1 teaspoon baking cocoa
Confectioners’ sugar (optional, for dusting)

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Instructions

Cook the egg yolks: Let the mascarpone cheese stand at room temperature for about 30 minutes. During the last 15 minutes, set up a double boiler with a bowl over simmering water, ensuring 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. Cook until the mixture thickens to the ribbon stage and reaches 160°F, which you can test with a thermometer. The ribbon stage means when you lift the whisk and let the mixture fall, it forms a slow, solid trail like a ribbon that holds its shape briefly before sinking back.
Finish the mascarpone filling: Remove the bowl from heat and stir in one tub of mascarpone cheese and the banana extract until smooth. In a large bowl, beat the heavy whipping cream with the remaining 2 tablespoons sugar until soft peaks form. Using a rubber spatula, fold the remaining mascarpone into the egg yolk mixture. If the mixture separates, gently whisk it over the double boiler for 2-3 minutes until smooth. Let the mixture stand for 15 minutes. Finally, fold the whipped cream into the egg mixture until smooth and combined.
Soak the ladyfingers and assemble: In a shallow dish, mix brandy, instant espresso powder, and the remaining 1/2 cup banana liqueur. Quickly dip 12 ladyfingers briefly into this mixture—only a few seconds on each side to avoid sogginess—and arrange them in the bottom of a 9-inch square baking dish. Layer half of the banana slices on top, then spread half the mascarpone mixture evenly, ensuring coverage to the corners. Repeat these layers with the remaining ladyfingers, bananas, and mascarpone mixture. Cover and refrigerate for at least six hours or overnight to set.
Finish with the topping: Pulse the dried banana chips in a food processor until they become a fine powder. Add the baking cocoa powder and pulse again until well combined. Use a fine mesh sieve to dust this banana-cocoa powder evenly over the tiramisu just before serving. Optionally, dust with confectioners’ sugar for an extra touch.

Notes

Ensure to not over-soak the ladyfingers; a quick dip is enough to prevent sogginess.
Let mascarpone cheese come to room temperature for easier mixing and smoother texture.
You can omit banana extract if unavailable; the banana liqueur provides ample banana flavor.
For a non-alcoholic version, substitute banana liqueur and brandy with banana juice or flavored syrup, though flavor will differ.
This dessert is best served chilled and can be prepared a day ahead for enhanced flavor melding.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: No-Cook
Cuisine: Italian-American