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Banana Pudding Tiramisu Recipe

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4.8 from 101 reviews

A delightful twist on classic tiramisu, this Banana Pudding Tiramisu combines creamy vanilla pudding and whipped cream layered with espresso-soaked ladyfingers and fresh banana slices. Finished with a dusting of cocoa powder, this no-bake dessert is perfect for a refreshing and indulgent treat.

Ingredients

Pudding

  • 350 g milk, cold
  • 370 g sweetened condensed milk (1 can)
  • 100 g instant vanilla pudding mix (1 box)
  • 470 g whipping cream

Espresso Soak

  • 2 tablespoons instant espresso powder
  • 500 g hot water
  • 2 tablespoons coffee liqueur (optional, e.g. Kahlua)

Fillings & Toppings

  • 40 ladyfingers
  • 3 bananas, sliced into coins
  • 1 tablespoon cocoa powder, for dusting

Instructions

  1. Make the pudding: In a medium mixing bowl, whisk together the cold milk, sweetened condensed milk, and instant vanilla pudding mix until fully combined. Cover the bowl and refrigerate for at least 1 hour, allowing the mixture to thicken into a pudding consistency.
  2. Whip the cream: In a large mixing bowl, beat the whipping cream with a whisk or electric mixer until firm peaks form. This creates a light, airy texture for the pudding layer.
  3. Fold pudding into whipped cream: Gently fold the chilled pudding mixture into the whipped cream using a spatula. Mix until fully combined without streaks, and set aside the creamy pudding blend.
  4. Prepare espresso soak: In a shallow bowl, stir together the instant espresso powder, hot water, and optional coffee liqueur until the espresso powder dissolves completely. This soak will flavor the ladyfingers.
  5. Dip ladyfingers: Quickly dip each ladyfinger into the espresso soak for about 1 second per side, making sure not to soak them too long to avoid sogginess. Let excess drip off before laying them in a single layer at the bottom of a large casserole dish. Use half the ladyfingers for the first layer.
  6. Layer pudding and bananas: Spread about one quarter of the pudding evenly over the ladyfingers using an offset spatula. Scatter half of the sliced bananas on top of the pudding layer, then spread another quarter of the pudding over the bananas.
  7. Repeat layering: Add the remaining ladyfingers soaked in espresso over the pudding, then layer with the remaining banana slices and top with the last of the pudding mixture. Smooth the top layer evenly.
  8. Chill: Cover the assembled tiramisu and refrigerate for at least 4 hours or overnight to allow flavors to meld and the dessert to set firmly.
  9. Dust with cocoa powder: Just before serving, use a fine mesh sieve to dust the surface evenly with cocoa powder for a classic tiramisu finish.

Notes

  • Do not soak ladyfingers for too long in espresso soak to prevent them from becoming mushy.
  • Chilling time is essential for achieving the best texture and flavor melding.
  • For a non-alcoholic version, omit the coffee liqueur.
  • Use ripe but firm bananas to maintain good texture in the layers.
  • Gently fold pudding and whipped cream to keep the mixture light and airy.

Find it online: https://oliviabakes.com/banana-pudding-tiramisu-recipe/