Caramel Banana Tiramisu, Soft, Rich, and Sweet with a Twist

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• 4 ripe plantains or kepok bananas, sliced diagonally 1 cm thick
• 80 grams granulated sugar for caramel
• 30 grams unsalted butter
• 2 tbsp water
• 250 grams mascarpone cheese, room temperature
• 200 ml heavy cream, cold
• 60 grams powdered sugar
• 3 egg yolks
• 50 grams granulated sugar for egg cream
• 1 tbsp hot water
• 200 ml espresso or strong instant black coffee, brewed and cooled
• 24 ladyfinger biscuits (long sponge fingers)
• 2 tbsp unsweetened cocoa powder for dusting
• 1/4 tsp fine salt

👩‍🍳 Instructions

1. 1 Make the banana caramel: heat 80 grams of granulated sugar in a nonstick pan over medium heat without stirring until melted and golden brown, about 3-4 minutes.
2. 2 Add the butter and stir quickly until well combined, then pour in the water little by little while continuing to stir so the caramel doesn't clump. Add the salt.
3. 3 Add the sliced bananas into the caramel, cook for 2-3 minutes, flipping occasionally, until the bananas soften and are evenly coated in caramel. Remove from heat and set aside to cool to room temperature.
4. 4 Make the egg cream: whisk the egg yolks and 50 grams of granulated sugar over a pot of hot water (double boiler/bain-marie) on low heat, stirring constantly for 5-7 minutes until thickened, pale, and reaches ribbon stage. Remove from heat and let cool until lukewarm.
5. 5 Add the mascarpone to the slightly cooled egg cream, stirring gently with a spatula until smooth and lump-free. Set aside.
6. 6 In a separate bowl, whip the cold heavy cream and powdered sugar with a mixer on medium-high speed for 3-4 minutes until soft peaks form (thick but still soft when the beater is lifted).
7. 7 Fold the whipped cream into the mascarpone mixture gradually, using a gentle circular motion from bottom to top with a spatula—don't stir roughly so you don't lose the air. Set this mascarpone cream aside.
8. 8 Dip each ladyfinger biscuit into the cooled coffee for just 1-2 seconds on each side (not too long, so they don't fall apart), then arrange them as the bottom layer in a 20x20 cm baking dish or glass container.
9. 9 Pour half of the mascarpone cream over the biscuit layer and smooth it out with a spatula. Arrange half of the caramel bananas on top, along with their caramel sauce.
10. 10 Repeat the layers: dip more biscuits in coffee, arrange them over the first layer, pour the remaining mascarpone cream on top, smooth it out, then arrange the remaining caramel bananas on top.
11. 11 Cover tightly with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight, so the texture sets perfectly and the flavors soak in.
12. 12 Before serving, sift cocoa powder evenly over the surface of the tiramisu. Slice and serve cold.

💡 Tips

📊 Nutrition Facts / serving

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