recipe #4 time!

banana pudding tiramisu!

    1. 1-2 shots espresso/strong coffee, room temperature
    2. 1 large egg
    3. 1 tbsp (13g) granulated sugar
    4. 1/2 cup (120g) mascarpone cheese
    5. 1/2 cup (120g) heavy cream
    6. dash of vanilla extract (optional)
    7. 1 box of vanilla wafers - i used 18
    8. 1 large ripe banana, sliced
    9. 1 tbsp raw cacao/cocoa powder


    1. baking dish or bowl - i used a small 5x5”/18oz square pyrex dish
    2. double boiler: small pot + small bowl that fits snuggly on top of the pot
    3. whisk
    4. medium bowl
    5. hand mixer or stand mixer
    6. spatula
    7. plastic wrap
    8. mesh sieve


    making the mascarpone cream
    1. create a double boiler and whisk egg & sugar until light and airy, about 2 minutes. remove the small bowl from the heat and add in mascarpone cheese, whisk until smooth
    2. in a separate medium bowl, whip heavy cream & vanilla extract (optional) until soft-medium peaks. add whipped cream to mascarpone mixture and gently fold to combine
    3. assemble the banana pudding tiramisu: cover the bottom of the baking dish with vanilla wafers and gently pour espresso on top. let vanilla wafers soak up espresso for a minute or two
    4. place sliced bananas on top of vanilla wafers and spread a generous amount of mascarpone cream (about 1/2) over bananas & vanilla wafers. repeat steps 3 & 4
    5. cover tiramisu and chill in the fridge for a couple hours before serving
    6. once ready to serve, dust with cocoa powder


  • make sure your banana is ripe so that the banana flavor comes through
  • in step 5, it’s recommended that you chill the tiramisu before serving, but since the vanilla wafers get soft pretty quickly with the espresso, you can definitely dig in pretty soon after it’s done and chilled for a bit

  • enjoy!