This might be my favorite dessert I’ve ever created… It’s that good. This Bourbon Banana Pudding Tiramisu combines some of the best flavors in the world to create one absolutely perfect treat. It’s sweet, smooth and creamy while still having a bit of bite and richness from the coffee and bourbon. It truly is my ideal dessert for when my sweet tooth acts up.
The best part of this recipe is there’s no cooking time at all. Just like a typical tiramisu, this dessert just needs a bit of chill time, but the rest is assembly. It’s hard to mess up, making this recipe a great option to bring over to a dinner party or have on hand for house guests. Plus, it’s such a crowd-pleaser that everyone will be wondering how you came up with such a great idea. š
Table of contents
The ingredients you’ll need for this banana tiramisu
I absolutely love how these ingredients come together. Everything works together perfectly but requires minimal effort. This recipe has a big payoff, I hope you love it as much as I do! Here’s everything you’ll need:
- 4 medium bananas
- 4 large egg yolks
- 100 grams granulated sugar (1/2 cup)
- 3/4 cup heavy cream
- 50 grams granulated sugar (1/4 cup)
- 228 grams mascarpone cheese (1 cup)
- 200 grams ladyfingers 1 bag, or 200 grams of nilla wafers
- 2 cups strong coffee, cooled
- 3 tablespoons bourbon
- Unsweetened cocoa powder, for dusting
Why is this recipe in grams?
Baking, and bread especially, is a very finicky and exact science. The only way to ensure complete accuracy is through measuring by weight, and not volume. As much as I wish I could give you multiple ways to measure ingredients, in this recipe measuring by cups might cause some volatility and miss-matched results. I want to ensure you get the best results with this recipe (and I want to keep this recipe fool-proof!) so I highly recommend getting a small affordable kitchen scale if you want to move forward with this banana pudding tiramisu recipe!
Why does this recipe include bourbon?
Bourbon is a type of whiskey, which is made from corn. Because this liquor is made from corn, the base notes of bourbon are caramel and vanilla, making it the perfect alcohol to add to desserts. Bourbon adds complexity and richness to desserts that are hard to replicate with any other ingredient, so if you’re a baking enthusiast, it’s a great ingredient to understand how to use.
For this recipe, the bourbon is mixed into the coffee, which the ladyfingers are then dipped into before they’re layered into the baking dish. Because this dessert requires no cooking, the alcohol does not get cooked off. This means that the whole dessert is a bit boozy, which elevates it just a touch (be aware of this if you think children might try some). I love the little bit of heat the bourbon brings to this dish because it balances the sweetness of the banana pudding perfectly.
How to bring this tiramisu together
The most complicated part of this recipe is making sure the egg yolk/sugar mixture and the cream are whipped to the right consistency, but from there, it’s all just assembly! If you have an electric stand or hand mixer, I highly suggest using it for this recipe. Whipping everything by hand is possible (so if you don’t have a mixer, don’t worry), but you will be tired afterward. Here’s how to bring this tiramisu together:
- Mash two bananas very well. Thinly slice the remaining two and set aside.
- Whisk together the egg yolks and the 1/2 cup sugar until it’s one shade lighter in color and nearly doubled in size.
- In another bowl, whip the cream and 1/4 cup sugar into stiff peaks. Fold in the mascarpone with a spatula.
- Fold the egg yolk mixture into the whipped cream and add the mashed bananas. Mix until just combined.
- In a shallow bowl, add the coffee and bourbon. In a 12″ x 9″ baking dish, dust the bottom with cocoa powder. Quickly dip the ladyfingers in the coffee and layer them in the bottom of the dish. Add half the cream on top and dot with banana slices.
- Repeat this for one more layer, finishing the tiramisu with banana slices on top.
- Cover tightly with plastic wrap and chill for 6-24 hours.
- Dust with more cocoa powder before serving.
- Serve chilled and enjoy!
FAQ
Yes! If you don’t drink alcohol or want kids to enjoy as much of this dessert as they want, you can skip the bourbon in the coffee. You can also use decaf coffee instead of regular if you’d like.
Of course! I would avoid prepping it any longer than one day in advance though. If this dish sits for too long in the fridge, the ladyfingers will become extra soggy and the whole thing will be a mess. It’s best to eat it within 24 hours of making it.
Looking for more dessert recipes?
Here are some favorites from the blog!
And thatās everything for this Bourbon Banana Pudding Tiramisu!
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And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and Iād love to hear from you <3
Bourbon Banana Pudding Tiramisu
Equipment
- 1 12"x 9" baking dish
- Electric stand or hand mixer optional
Ingredients
- 4 medium bananas
- 4 large egg yolks
- 100 grams granulated sugar 1/2 cup
- 3/4 cup heavy cream
- 50 grams granulated sugar 1/4 cup
- 228 grams mascarpone cheese 1 cup, set out to come to room temperature
- 200 grams ladyfingers 1 bag, or 200 grams of nilla wafers
- 2 cups strong coffee cooled
- 3 tablespoons bourbon
- Unsweetened cocoa powder for dusting
Instructions
- Mash two bananas very well. Thinly slice the remaining two and set aside.
- Whisk together the egg yolks and the 1/2 cup sugar until it's one shade lighter in color and nearly doubled in size.
- In another bowl, whip the cream and 1/4 cup sugar into stiff peaks. Fold in the mascarpone with a spatula.
- Fold the egg yolk mixture into the whipped cream and add the mashed bananas. Mix until just combined.
- In a shallow bowl, add the coffee and bourbon. In a 12" x 9" baking dish, dust the bottom with cocoa powder. Quickly dip the ladyfingers in the coffee and layer them in the bottom of the dish. Add half the cream on top and dot with banana slices.
- Repeat this for one more layer, finishing the tiramisu with banana slices on top.
- Cover tightly with plastic wrap and chill for 6-24 hours.
- Dust with more cocoa powder before serving.
- Serve chilled and enjoy!
Lovely recipe, I’ll try it! š¤©
But what is 3/4 of a cup, what is a cup, in the ingredients list it stands for 200g, 228g… Help this European please š«š«
How many ml of cream and of coffee? Many thanks!! šŗšŗšŗšŗ
Just made this for Easter, everything was fine except folding in the mascarponeā¦Iām assuming it wasnāt supposed to be folded in right out of the fridge but more room temp?
I ran into the same prob with my test run before a party, I let mine come to room temp the second time I made it. Made a huge difference!
Yes, that’s correct! I’ll add a note to the recipe, you want it to be smooth and easy to scoop out, not totally firm from the fridge!
Even with the little chunks of mascarpone that didnāt fold in well and a layering mishap on my part it was still amazing and 100% will be making this again! More than I love a recipe, I love a forgiving recipe:)