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Banana Pudding Tiramisu Recipe

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4.9 from 147 reviews

This Banana Pudding Tiramisu is a delightful fusion dessert combining creamy vanilla pudding, espresso-soaked ladyfingers, and fresh sliced bananas. Layers of rich homemade pudding and whipped cream alternate with coffee-dipped biscuits and ripe bananas, finished with a dusting of cocoa powder. Perfectly chilled, it offers a refreshing twist on traditional tiramisu with a tropical banana flavor.

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)
  • 40 ladyfingers

Fillings & Toppings

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

Instructions

  1. Make pudding mixture: In a medium mixing bowl, whisk together cold milk, sweetened condensed milk, and instant vanilla pudding mix until fully combined. Cover and refrigerate for at least 1 hour until the mixture thickens into a pudding consistency.
  2. Whip cream: In a large mixing bowl, beat the whipping cream with a whisk or electric mixer until firm peaks form, ensuring a light and airy texture.
  3. Fold pudding and cream: Gently fold the chilled pudding mixture into the whipped cream using a spatula until fully blended with no streaks remaining. Set aside.
  4. Prepare espresso soak: In a shallow bowl, dissolve the instant espresso powder in hot water, then stir in coffee liqueur if using. This will be used to soak the ladyfingers.
  5. Dip ladyfingers: Quickly dip each ladyfinger into the espresso soak for about 1 second on each side. Avoid soaking too long to prevent sogginess. Allow excess liquid to drip off before placing them in the bottom of a large casserole dish. Use half of the ladyfingers to form the first layer.
  6. Layer pudding and bananas: Spread about one-quarter of the pudding mixture evenly over the ladyfinger layer with an offset spatula. Scatter half of the sliced bananas on top. Spread another one-quarter of the pudding over the bananas.
  7. Repeat layers: Add the remaining ladyfingers dipped in espresso as a second layer. Top with the remaining banana slices and the rest of the pudding mixture, smoothing it evenly.
  8. Chill dessert: Cover the assembled tiramisu and refrigerate for at least 4 hours or preferably overnight to let flavors meld and the dessert set properly.
  9. Dust with cocoa: Just before serving, use a fine mesh sieve to dust the top of the tiramisu with cocoa powder for a classic finish.

Notes

  • Do not soak ladyfingers too long to avoid a mushy texture.
  • Chilling for at least 4 hours is essential for the pudding to set and flavors to develop.
  • Using fresh bananas ensures the best texture and flavor contrast.
  • Coffee liqueur is optional but adds a richer espresso flavor.
  • This dessert can be prepared a day ahead, making it ideal for gatherings.

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