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Banana Pudding Tiramisu Recipe

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4.5 from 53 reviews

This Banana Pudding Tiramisu is a delightful fusion dessert combining creamy vanilla pudding, espresso-soaked ladyfingers, and fresh bananas. Layers of rich pudding and ripe bananas are alternated with coffee-infused ladyfingers, creating a luscious, creamy treat topped with a dusting of cocoa powder. Perfect for a make-ahead dessert that impresses with every bite.

Ingredients

Pudding

  • 350 g cold milk
  • 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. Prepare the pudding: In a medium mixing bowl, whisk together the 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 to a pudding consistency.
  2. Whip the cream: In a large mixing bowl, beat the whipping cream with a whisk or electric hand mixer until stiff peaks form. Be careful not to overbeat.
  3. Fold pudding and cream: Gently fold the chilled pudding mixture into the whipped cream using a spatula until there are no streaks and the mixture is smooth and homogenous. Set aside.
  4. Make the espresso soak: In a shallow bowl, dissolve the instant espresso powder in hot water. Stir in the coffee liqueur if using. Mix until fully combined and the espresso powder is dissolved.
  5. Dip the ladyfingers: Quickly dip each ladyfinger into the espresso soak for about 1 second on each side. Avoid soaking them for too long to prevent sogginess. Let excess drip off and arrange half of the dipped ladyfingers in a single layer at the bottom of a large casserole dish.
  6. Layer the dessert: Spread approximately ¼ of the pudding mixture over the ladyfingers, smoothing it evenly with an offset spatula. Scatter half of the banana slices over the pudding. Add another ¼ of the pudding over the bananas, then repeat the process with the remaining ladyfingers, bananas, and pudding to create layers.
  7. Chill: Cover the assembled tiramisu and refrigerate for at least 4 hours or preferably overnight to allow flavors to meld and the dessert to set properly.
  8. Finish and serve: Just before serving, dust the top generously with cocoa powder using a fine mesh sieve for a classic tiramisu finish.

Notes

  • Do not over-soak the ladyfingers in the espresso mixture; a quick 1-second dip per side is sufficient.
  • Use ripe but firm bananas to avoid mushy layering.
  • This dessert can be prepared a day in advance for better flavor development.
  • For a non-alcoholic version, omit the coffee liqueur.
  • Ensure the pudding mixture is well chilled before folding with whipped cream to maintain lightness.

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