Tiramisu with banana

Tiramisu with banana

Banana pairs wonderfully with coffee and cocoa, while also adding a natural sweetness to the cream.

 

Ingredients

For the cream and fruit layer:

• 500 g mascarpone

• 3 bananas

• 3 eggs (separate yolks and whites)

• 4 tablespoons powdered sugar (or to taste)

• 1 teaspoon vanilla extract

• lemon juice

 

For the biscuit base:

• approx. 250–300 g Savoiardi biscuits (baby biscuits)

• 3 dl strong black coffee (cooled)

• 0.5 dl rum

• dark cocoa powder for sprinkling

 

Whisk the egg yolks and powdered sugar until foamy for a few minutes, until the mixture rises and brightens. Stir in the vanilla extract.

Add the mascarpone to the egg yolks and mix briefly with a mixer on low speed to obtain a smooth cream.

In a separate bowl, beat the egg whites until stiff. Using a spatula, gently fold the mixture into the mascarpone cream to keep it as light and fluffy as possible.

 

Slice the bananas into thin rounds and immediately drizzle with a little lemon juice. This will prevent the bananas from oxidizing and turning brown in the tiramisu.

Add rum to the cooled black coffee (omit the alcohol if the dessert is for children).

Dip the biscuits briefly in the coffee (about a second on each side) and place them tightly on the bottom of the baking dish.

Spread half of the prepared mascarpone cream over the biscuits.

Stack the banana rounds tightly on top of the cream.

If desired, sprinkle the bananas lightly with a little cocoa powder, then add a second layer of the biscuits soaked in coffee.

Finish the dessert with the remaining cream, which you smooth out nicely.

 

Place the tiramisu in the refrigerator overnight to let the cookies soak and the cream firm up. Just before serving, sprinkle the top generously with dark cocoa.

For a more tropical flavor, you can add a little coconut liqueur to the coffee instead of rum, and garnish the top of the tiramisu with some toasted coconut flakes in addition to the cocoa.