Banana Pudding Tiramisu Recipe

Ingredients:

1 recipe ladyfingers (36 total)

3 bananas

3 cups mini vanilla wafers

¼ cup bourbon (or milk if going booze free)

Banana Pudding Layer:

2 cups mascarpone cheese

1 1/2 cups heavy whipping cream

1 box (3.4 oz) instant banana cream pudding

Vanilla Pudding Whipped Cream:

2 cups heavy whipping cream

1 box (3.4 oz) instant vanilla pudding

Lady Fingers

4 eggs, separated (at room temperature)

2 TBSP + 2/3 cup granulated sugar (I used Imperial Sugar)

1 cup all-purpose flour

3/4 tsp. baking powder

method:

Preheat oven to 400 F.

Line two large baking sheets with parchment paper.

Fit large pastry bag with a plain 1/2 inch round tube.

Place egg whites in a stand mixer with whisk attachment and beat on high until soft peaks start to form.

Slowly add 2 TBSP of the sugar and continue beating until stiff and glossy. Place into a large bowl and clean out the mixer bowl.

Using the stand mixer with the paddle attachment, beat egg yolks and remaining sugar. Beat until the mixture becomes pale yellow in color.

In a small bowl, whisk together flour and baking powder.

Fold half the egg whites into the egg yolk mixture.

Fold in flour, and then add the remaining egg whites.

Transfer mixture to the pastry bag and pipe ladyfingers (I made mine a little large to take more space in the tiramisu) onto the prepared baking sheet.

Bake for 8-10 minutes depending on your oven.

Let ladyfingers cool completely before making tiramisu.

For the tiramisu:

In a stand mixer using the whisk attachment beat together 2 cups heavy cream.

Add the vanilla pudding and beat until the pudding is fully incorporated and stiff peaks form. Put into a separate bowl.

Rinse out the mixer bowl and dry.

Add 2 cups heavy whipping cream and using the whisk attachment beat until soft peaks form.

Add the banana pudding and beat until incorporated.

Then add the mascarpone cheese. If mixture is too thick you can add a little more cream. Remember you want this to be thicker than pudding so that it will stay in layers for the dessert.

In a 11-x-7-inch glass dish (so you can see the layers) lay down 12 ladyfingers.

Brush with bourbon or milk if going booze free.

Spread ½ the banana pudding mixture on top of the ladyfingers.

Slice one banana and scatter the banana slices evenly on top of the banana pudding mixture.

Sprinkle 1 cup mini vanilla wafers on top of the banana layer.

Add 12 more ladyfingers and push down to get the first layer to settle.

Brush with bourbon.

Spread the remaining half of banana pudding mixture on top of the ladyfingers.

Slice one banana and scatter the banana slices evenly on top of the banana pudding mixture.

Sprinkle 1 cup mini vanilla wafers on top of the banana layer.

Place the remaining ladyfingers on top of that layer.

Brush with bourbon.

Spread the vanilla pudding whipped cream mixture on top of the lady fingers.

Take the remaining vanilla wafers and put them in a Ziploc bag. Crush them with a rolling pin.

Sprinkle the crumbs on top of the vanilla pudding whipped cream.

Top the dish with remaining banana (sliced).

Let dish set in fridge for 20 minutes to set up. Your bananas will brown if left in fridge too long. You may want to wait until the end to add the top layer of bananas if serving later.