The banana tiramisù is more than just a dessert; it’s a memory from many years ago. The first time I tried this dessert was at a restaurant and I trusted it, because it’s not a common combination.
If you like tiramisù, besides the recipe for the classic, I recommend reading the recipes
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,071.50 (Kcal)
- Carbohydrates 116.88 (g) of which sugars 77.70 (g)
- Proteins 20.57 (g)
- Fat 62.76 (g) of which saturated 34.87 (g)of which unsaturated 6.55 (g)
- Fibers 4.58 (g)
- Sodium 220.88 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.8 oz mascarpone
- 1/2 cup sugar
- 2 eggs
- 1 banana
- 1 package ladyfingers
- 1 glass milk
- 1 tbsp rum
- to taste unsweetened cocoa powder
Tools
- 3 Bowls (medium size)
- 1 Knife
- 1 Cutting board
- 1 Hand whisk
- 1 Spatula (or silicone spatula)
Steps
Here’s how to prepare this version of the classic tiramisù at home without having to go to the restaurant.
Start preparing the tiramisù by placing the egg yolks and half of the sugar in a bowl and whipping them with a mixer until you get a light yellow, fluffy mixture.
In the second bowl, add the mascarpone and the remaining sugar and mix the ingredients. When the sugar is absorbed, add the yolk mixture and mix well until you get a thick cream.
In the last bowl, whip one of the two leftover egg whites using the mixer. Make sure the bowl and beaters are clean and free of any fat (like mascarpone or yolks).
Add the egg white to the cream and gently fold it in with a spatula from top to bottom to avoid deflating it.
Once done, it’s time to combine the milk with the rum, dip the ladyfingers, and use them to create the base for our banana tiramisù.
Create a layer of ladyfingers, add banana slices, and spread the mascarpone cream on top. Repeat the operation several times until you reach the top of the container. For a delicious tiramisù, I suggest making at least 3 full layers.
Finish the banana tiramisù with cocoa powder, but do it just before serving. Adding cocoa too early would make it soggy and mushy.
Your banana tiramisù is ready!
Plating Tips:
Prepare the banana tiramisù in convenient single servings, perhaps using a special glass to serve it. For example, I use rum or cocktail glasses so that the opening is wide and the tiramisù can be easily enjoyed.
What Wine to Pair:
It’s difficult, if not impossible, to pair tiramisù with wine, so I recommend serving this dessert with a good cup of coffee.
