What happens when you cross a Banoffee Pie with a Tiramisu? This of course – Banoffee Tiramisu
All the flavours of a Banoffee Pie – caramel, banana & cream – in the form of a Tiramisu, with chocolate dipped sponge fingers & mascarpone cream. Plus, by using some shortcuts like store bought Dulce de Leche, this is a quick and easy dessert to whip up. The perfect combination of two classic desserts.
makes 4 greedy or 6 sensible individual serves
– 8-12 savoiardi biscuits
– 250g mascarpone
– 250ml thickened cream
– 4 tbsp cocoa powder
– 4 tbsp icing sugar
– 2 tbsp creme de cacao (or any liqueur you prefer), optional
– 2/3 cup boiling water
– Dulce de Leche
– 2-3 bananas, sliced
Place the cream in a mixing bowl and whip until soft peaks form, then gently fold through the mascarpone, being careful not to overmix it. In a separate bowl, combine the cocoa, icing sugar and boiling water.
To assemble, dip the biscuits in the chocolate mixture and place one biscuit in the bottom of each glass, spoon over a little extra chocolate mixture to ensure they are well soaked. Next place a spoonful of dulce de leche on top of the biscuit and spread out carefully to cover. Lay 3-4 slices of banana on top of the caramel, and then spoon over half of the mascarpone mixture. Repeat the layers again, finishing with the mascarpone and smoothing the top. Place in the fridge to set for 2-3hrs.
To serve, dust the tops with a little cocoa powder and a few extra slices of banana.