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