Everyone loves a classic but every now and then, it’s nice to shake things up. This recipe puts a spin on traditional tiramisu by incorporating brown sugar-caramelized bananas into the fluffy mascarpone layer. The espresso-soaked ladyfingers and bitter cocoa powder balance out the buttery sweetness of the whipped custard perfectly. I promise, even banana nay-sayers will enjoy it!
Tip: When you’re separating the eggs, make sure no yolk gets into the whites as this prevents them from whipping up properly.
This recipe requires 4 hours rest time. Use large eggs that are fresh and labeled as Grade A.
Slice bananas into ½-inch wide coins. In a medium bowl, toss them together with brown sugar.
Set a large pan over medium heat and add butter. Allow butter to fully melt before adding the sugared bananas and a pinch of salt. Cook them for 3-5 minutes on one side until caramelized, flip and allow to cook for another 3 minutes.
Once the banana mixture has cooled to room temperature, add it to a food processor along with the mascarpone and blend on low until smooth. Set aside.
In the clean bowl of a stand mixer (or in a large bowl with a hand mixer), start whisking the egg whites. After a minute, start sifting in a ¼ cup of the powdered sugar. Beat for another 3-4 minutes until stiff. Scoop egg white mixture into a clean bowl and set aside.
Using the same mixing bowl, add the egg yolks and remaining powdered sugar. Whisk for 5 minutes until very light and voluminous.
With the mixer on low, add the mascarpone-banana mixture 1 dollop at a time until everything is smooth and homogenous.
Using a rubber spatula, gently fold the egg whites into the mascarpone cream until no streaks of white remain. Set aside.
Pour the espresso into a shallow bowl. One by one, dunk the ladyfingers in the liquid, submerging them on both sides, and place on the bottom of a 9×13-inch baking dish until completely covered.
Cover the soaked biscuits with half of the mascarpone mixture and then sift cocoa powder over top.
Repeat these steps one more time, layering the soaked biscuits over the cocoa powder and finishing with the remaining mascarpone. Cover and chill in the refrigerator for 4 hours or preferably, overnight.
Uncover the chilled tiramisu and finish it off with a final dusting of cocoa powder before serving.