Recipes, re-invented from cooking shows
Easy Banana Pudding Tiramisu
Prep. Time:
Baking Time:
Total Time:
20 minutes
10 minutes
3 hours 30 minutes (includes chilling)
Serves:
6 servings
An easier take on Brandon’s Banana Pudding Tiramisu from Top Chef ™ 23. The fiddly cooked sabayon is swapped for a quick no-cook mascarpone cream that doubles as both layer and topping, and the oven-roasted bananas give way to a single stovetop caramelised banana compote. Espresso-dipped vanilla waf...
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Ingredients
FOR THE CARAMELISED BANANA COMPOTE:
2 tbsp (28 g) unsalted butter
1/4 cup (50 g) light brown sugar
5 medium ripe bananas, diced (~600 g)
1 tbsp (15 ml) fresh lemon juice
1 pinch fine salt
1 tbsp (15 ml) dark rum (optional)
FOR THE MASCARPONE CREAM:
8 oz (225 g) mascarpone, cool
1/3 cup (40 g) powdered sugar
1 tsp (5 ml) vanilla extract
2 tbsp (30 ml) Marsala or dark rum (optional)
1 cup (240 ml) heavy cream, cold
FOR THE ESPRESSO SYRUP & WAFERS:
3/4 cup (180 ml) hot strong espresso or brewed coffee
2 tbsp (25 g) granulated sugar
1 tbsp (15 ml) coffee liqueur or dark rum (optional)
~36 vanilla wafers (Nilla-style)
TO FINISH:
cocoa powder, to dust
crushed vanilla wafers, to dust
banana chips or fresh banana, to garnish
EQUIPMENT:
Six coupe glasses or 6-oz serving vessels
Hand mixer or stand mixer
Small saucepan
Spoon for layering
Method
STEP 1: MAKE THE CARAMELISED BANANA COMPOTE
In a small saucepan, melt the butter with the light brown sugar over medium heat. Add the diced bananas, lemon juice, and salt (and the rum, if using). Cook 5–7 minutes, stirring, until the bananas soften and the mixture turns syrupy and jammy. Spoon out and reserve about a third while still a little chunky to tuck between layers; let the rest break down another minute into a looser compote. Cool both.
STEP 2: WHIP THE MASCARPONE CREAM
Whisk the cool mascarpone with the powdered sugar and vanilla (and the Marsala, if using) until smooth. Add the cold heavy cream and whip with a hand or stand mixer to soft, spreadable peaks — light enough to spoon, firm enough to hold. Don’t overwhip or it will turn grainy.
STEP 3: MAKE THE ESPRESSO SYRUP
Stir the granulated sugar into the hot espresso until dissolved; stir in the coffee liqueur or rum if using. Cool to warm.
STEP 4: LAYER
Spoon a little of the looser compote into the bottom of each glass. Dip the vanilla wafers one at a time in the espresso syrup for about one second — moistened, not soggy — and arrange a layer over the compote. Spoon over a layer of mascarpone cream. Repeat: compote, dipped wafers, cream, finishing with cream on top. Tuck spoonfuls of the reserved chunky banana between the layers.
STEP 5: CHILL
Cover and refrigerate at least 3 hours, ideally overnight, so the wafers soften into a cake-like crumb.
STEP 6: FINISH AND SERVE
Just before serving, dust with cocoa powder and crushed wafers and garnish with banana chips or a slice of fresh banana. Aim for balance — wafer, banana, and cream, none overpowering the others.
Instructions
FOR THE CARAMELISED BANANA COMPOTE:
2 tbsp (28 g) unsalted butter
1/4 cup (50 g) light brown sugar
5 medium ripe bananas, diced (~600 g)
1 tbsp (15 ml) fresh lemon juice
1 pinch fine salt
1 tbsp (15 ml) dark rum (optional)
FOR THE MASCARPONE CREAM:
8 oz (225 g) mascarpone, cool
1/3 cup (40 g) powdered sugar
1 tsp (5 ml) vanilla extract
2 tbsp (30 ml) Marsala or dark rum (optional)
1 cup (240 ml) heavy cream, cold
FOR THE ESPRESSO SYRUP & WAFERS:
3/4 cup (180 ml) hot strong espresso or brewed coffee
2 tbsp (25 g) granulated sugar
1 tbsp (15 ml) coffee liqueur or dark rum (optional)
~36 vanilla wafers (Nilla-style)
TO FINISH:
cocoa powder, to dust
crushed vanilla wafers, to dust
banana chips or fresh banana, to garnish
EQUIPMENT:
Six coupe glasses or 6-oz serving vessels
Hand mixer or stand mixer
Small saucepan
Flexible spatula
Spoon for layering
Heading 5
Ingredients
STEP 1: MAKE THE CARAMELISED BANANA COMPOTE
In a small saucepan, melt the butter with the light brown sugar over medium heat. Add the diced bananas, lemon juice, and salt (and the rum, if using). Cook 5–7 minutes, stirring, until the bananas soften and the mixture turns syrupy and jammy. Spoon out and reserve about a third while still a little chunky to tuck between layers; let the rest break down another minute into a looser compote. Cool both.
STEP 2: WHIP THE MASCARPONE CREAM
Whisk the cool mascarpone with the powdered sugar and vanilla (and the Marsala, if using) until smooth. Add the cold heavy cream and whip with a hand or stand mixer to soft, spreadable peaks — light enough to spoon, firm enough to hold. Don’t overwhip or it will turn grainy.
STEP 3: MAKE THE ESPRESSO SYRUP
Stir the granulated sugar into the hot espresso until dissolved; stir in the coffee liqueur or rum if using. Cool to warm.
STEP 4: LAYER
Spoon a little of the looser compote into the bottom of each glass. Dip the vanilla wafers one at a time in the espresso syrup for about one second — moistened, not soggy — and arrange a layer over the compote. Spoon over a layer of mascarpone cream. Repeat: compote, dipped wafers, cream, finishing with cream on top. Tuck spoonfuls of the reserved chunky banana between the layers.
STEP 5: CHILL
Cover and refrigerate at least 3 hours, ideally overnight, so the wafers soften into a cake-like crumb.
STEP 6: FINISH AND SERVE
Just before serving, dust with cocoa powder and crushed wafers and garnish with banana chips or a slice of fresh banana. Aim for balance — wafer, banana, and cream, none overpowering the others.
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