Recipe of the Week: Banana Tiramisu

I’m not sure if you’ve noticed, but I have a bit of a sweet tooth. I’m also a bit of a purist. Some things should not be messed with and Tiramisu is one of them.

It is one of my very favourite desserts and my own offering has even been commended by a bona fide Italian. High praise indeed!


However, a dinner invitation (chez Richardson), my offer of bringing “pudding” and a fruit bowl full of overripe bananas left me searching for inspiration. I did not want to make banana bread – as yummy as that may have been – and I discounted Banana and Praline Parfait for fear that it would not freeze enough given my timeframe.

So, while nerding around I noticed a recipe for Banana Tiramisu and wondered if I could bend my own rules just a little bit. I’m glad I did as my resulting effort seemed to go down well at dinner too!

My own version was a blend of two recipes that I found – Banana and Chocolate Tiramisu and Banana Cream Tiramisu.


  • 250g mascarpone cheese
  • 300ml whipping cream, thickened
  • 1/2 teaspoon vanilla extract
  • 3 to 4 very ripe bananas
  • 1/4 cup Icing sugar, or to taste
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons Icing sugar
  • 1/3 cup boiling water
  • 2 tablespoons dark rum (optional)


  1. In a bowl lightly mash the bananas with 1/4 cup Icing sugar.
  2. In a separate bowl whip the cream until thickened then add the mascarpone cheese and vanilla extract.
  3. Add the bananas and mix until the bananas are smooth.
  4. Mix cocoa, icing sugar, rum (if using) and boiling water in medium bowl until cocoa has dissolved.
  5. To assemble, dip bases of half the biscuits in cocoa liquid and arrange evenly in base of serving dish.
  6. Spread half the banana cream mixture on top.
  7. Repeat so that you have a double layer of soaked biscuits and banana cream.
  8. Make chocolate curls and sprinkle over top of tiramisu. Serve.

Tiramisu portion

2 thoughts on “Recipe of the Week: Banana Tiramisu

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