Tiramisu (which literally translates as ‘pick me up’) is one of Italy’s most famous desserts. Traditional tiramisu recipes include alternate layers of savoiardi lady fingers soaked in coffee and liqueur, and a sweet egg, sugar and mascarpone cream, finished with a dusting of cocoa. More modern recipes lighten the mascarpone layer by adding whipped cream and/or whisked egg whites - some also add a grating of good-quality dark chocolate in between the layers and on top. This recipe takes inspiration from the classic version, but adds a little twist by fusing with the flavours of banoffee pie for a dessert mash up like no other. I was tempted to call it a Banoffee Tiramisu…

What is banoffee pie?

For those of you unfamiliar with the dessert, you are in for a treat. Banoffee pie is a classic British dessert made from layers of thick caramel sauce, sliced bananas and whipped cream on a buttery biscuit base. Often it is topped with curls of good-quality dark chocolate - I love how the intensity balances out the sweetness of the other layers.

What is the difference between caramel and dulce de leche?

Although caramel and dulce de leche look and taste similar, they are made in different ways. Homemade caramel is made by simmering sugar with water until it caramelises, before adding cream and, often, butter to make a thick, sweet and creamy sauce. Dulce de leche is made by heating up milk with sugar very slowly, simmering until it caramelises. It is very popular in Latin America, Spain, Portugal and the Philippines.

Can I make my own caramel?

You can do, but I wanted to make a simpler version and, since you are already whisking the egg yolks and whites, it is much easier to use a tin of caramel (or dulce de leche).

What other alcohol/liqueurs can I use in tiramisu?

You can use several different alcohols/liqueurs in tiramisu. If you like nutty flavours, Frangelico (hazelnut-flavoured liqueur) and Amaretto (almond-flavour liqueur) are a must-try. Rum and brandy also work very well.

I don’t feel confident piping, are there any other decorations I can do?

Of course. If you don’t feel confident piping, you can top with a dusting of sieved cocoa powder, curls of good-quality dark chocolate or blitzed biscuit crumbs (in a nod to the buttery biscuit base found in banoffee pie) for a bit of texture.

Should I make tiramisu the day before?

I prefer to make my tiramisu the day before, then cover and chill it overnight in the fridge. This allows time for the layers to set and flavours to infuse, giving it a better texture and enhanced flavour (basically making it even more delicious). However, if you are pushed for time, it can be ready in 6 hours (the leftovers will be even better the next day though).

How long does banana tiramisu last?

Although it is best served the day after making, once the flavours have developed, it must be consumed within 3 days due to the eggs. I have never had a problem with it lasting that long…

Banana Tiramisu

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Imagine the creamy texture and coffee, cocoa and booze-soaked flavours of tiramisu combined with the sweet, velvety caramel and fruity banana flavours so synonymous with banoffee pie… heaven in a bowl. This is the dessert you didn't know you needed.

Author: Margie
Prep Time: 20 minutes
Chill Time: 6 hours
Total Time: 6 hours 20 minutes
Yield: Serves 6-8 1x
Category: Pudding

Ingredients

Scale

3 large eggs, separated
100g caster sugar
500g mascarpone, at room temperature
200g savoiardi lady fingers
150ml strong coffee, cooled to room temperature
50ml Marsala
25ml Kahlúa
3 small ripe bananas
1 x 397g can caramel
Generous pinch of flaky salt
2 heaped tbsp cocoa powder

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Instructions

Place the egg yolks in a large mixing bowl with the caster sugar and whisk using an electric whisk for about 5 minutes - or until thick and pale.
Add the mascarpone and whisk until smooth and combined. Set aside.
In a separate large bowl, whisk the egg whites using an electric whisk until you have soft peaks.
Fold in ⅓ of the mascarpone-egg yolk mixture until combined. Next, very gently fold in another ⅓, trying to keep in as much air as possible. Continue to gently fold the remaining ⅓ as before, ensuring you don’t lose too much air. Set aside.
In a shallow bowl, mix together the coffee, Marsala and Kahlúa. Set aside.
Pour the caramel into a mixing bowl, add a generous pinch of flaky salt and stir gently to loosen. Set aside.
Slice the bananas into rounds approx. 3mm thick. Set on a plate.
Begin to layer up your tiramisu - bear in mind the size, shape and depth of the dish you are using and how many layers you want to make (you need to ensure that the amount of caramel, banana and mascarpone mixture you use for each layer will leave you enough for the next).
One at a time, dip the savoiardi biscuits into the coffee and alcohol mixture for a few seconds on each side - it needs to be just long enough to absorb some of the mixture, but not too long that it becomes soggy and disintegrates.
Arrange in a flat layer of soaked Savioardi into the bottom of a medium-sized serving dish. Spread a layer of the caramel on top to cover.
Next, add the sliced banana coins in a flat layer. Top with a layer of the mascarpone mixture and spread using the back of a spoon, palette knife or spatula until smooth. Sieve over a little cocoa powder to cover.
Repeat this process, finishing with a smooth layer of mascarpone mixture, but for the final layer I omit the cocoa powder dusting and decorate with caramel as a nod to the banoffee flavours inside. If you want to have the same decoration as my photos, simply put the remaining caramel into a disposable piping bag and snip a little off the end (you could also use a sandwich bag).
Starting at the top left corner of the serving dish, apply gentle pressure to the piping bag as you draw vertical lines from the top of the dish to the bottom, leaving a thin line of caramel atop the mascarpone. Continued this across the entire mascarpone layer, leaving a gap of about 1 cm (0.5 inch) between each line of caramel.
Next, take a toothpick, and working horizontally, gently drag it from left to right through the lines of caramel, alternating direction (left to right, then right to left, and so on). You could also do swirls for a more marble-like effect.
Cover and chill in the fridge for at least 6 hours, ideally overnight.

Notes

You can use a wide, shallow dish or a deeper dish with a smaller circumference - the only difference will be the amount of layers that you achieve.

Please note: this recipe contains raw eggs so is not suitable for vulnerable groups (young children, pregnant women, the elderly or anyone with a compromised immune system).

Find it online: https://desertislanddishes.co/banana-tiramisu/