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Banana Pudding Tiramisu Recipe

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3.8 from 11 reviews

This Banana Pudding Tiramisu is a decadent layered dessert that combines creamy vanilla pudding, whipped cream, espresso-soaked ladyfingers, and fresh banana slices. Inspired by the classic Italian tiramisu, this recipe incorporates the tropical sweetness of bananas and a luscious coffee flavor, creating a delightful no-bake treat perfect for any occasion.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 hours 50 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Fusion (Italian-American)

Ingredients

For the Pudding

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

For the Espresso Soak

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

For Assembly

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

Instructions

  1. Prepare the Pudding: In a medium mixing bowl, whisk together the cold milk, sweetened condensed milk, and instant vanilla pudding mix until thoroughly combined. Cover the bowl and chill it in the refrigerator for at least 1 hour, allowing the mixture to thicken to a pudding-like consistency.
  2. Whip the Cream: In a large mixing bowl, add the whipping cream and whip it using a whisk or electric hand mixer until firm peaks form. Be careful not to overbeat to avoid turning the cream into butter.
  3. Fold the Pudding and Cream: Gently fold the prepared pudding mixture into the whipped cream using a spatula until the mixture is smooth and fully combined, with no streaks remaining. Set this mixture aside.
  4. Make the Espresso Soak: In a shallow bowl, dissolve the instant espresso powder into the hot water, stirring well. Add the coffee liqueur if using, and mix until combined.
  5. Dip Ladyfingers: Briefly dip each ladyfinger into the espresso soak for about 1 second on each side. Do not soak longer to prevent sogginess. Let excess liquid drip off before placing them in a single layer at the bottom of a large casserole dish. Use half of the ladyfingers to form this first layer.
  6. Layer the Dessert: Spread approximately one-quarter of the pudding and cream mixture over the ladyfingers and smooth it evenly with an offset spatula. Scatter half of the banana slices over this layer. Repeat by spreading another quarter of the pudding mixture, followed by the remaining ladyfingers, the rest of the banana slices, and finally the remaining pudding mixture to form multiple layers.
  7. Chill: Cover the assembled dish with plastic wrap or a lid and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the dessert to set properly.
  8. Dust and Serve: Just before serving, use a fine mesh sieve to dust the top of the tiramisu with cocoa powder for a classic finishing touch.

Notes

  • Do not over-soak the ladyfingers to avoid a mushy texture.
  • Chilling the pudding mixture before folding with whipped cream ensures a firmer final dessert.
  • For a non-alcoholic version, omit the coffee liqueur.
  • This dessert is best served chilled and can be stored in the refrigerator for up to 2 days.
  • Use ripe but firm bananas to prevent them from becoming overly mushy in the layers.

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