Banana Cream Tiramisu

by Heather on May 10, 2011

Pick me up.

OK don’t actually do that…you might hurt yourself.  But the word “tiramisu” literally means “pick me up” in Italian – indicative of how the traditional creamy espresso chocolate dessert picks up the soul at the end of a long day.

 

Is it just me or does all-American banana pudding tend to do the same thing?  Or if we’re being honest here – and we should be because The Dish is a safe place – anything with sugar, coffee, and a bit ‘o’ rum does exactly that.  Give me any one of those things instead of (or better yet inside of) an adult beverage at the end of a long day.

This was actually my very first time making my own ladyfingers, some of the most difficult cookies in the world to find.  Oreos?  Easy peasy.  Chips Ahoy?  They’re everywhere.  Good old-fashioned ladyfingers?  Tough luck.

 

Turns out making your own is not only incredibly simple but probably one of the most rewarding things ever.  At least that’s how I feel when I’ve successfully whipped egg whites into soft-peak oblivion and folded them into the remaining batter without batting an eye.

 

I believe “Kitchen Goddess” is the correct phrase here.  You know, something like that.

Surprisingly enough the bananas I used were not the result of an overabundance but rather the product of a correct banana usage estimation.  I guess nearing 27 1/2 years old means I’m finally getting a hang of this thing called life.  And by ‘this thing called life’ I mean guessing the lucky number of bananas one needs in a house with two adults who may or may not eat them in time.  One and the same people, one and the same.

BANANA CREAM TIRAMISU

  • 1 batch of homemade ladyfingers, recipe from Joy of Baking
  • 2 ripe bananas
  • 1 cup marscapone cheese (I actually used ricotta that I strained in a collander lined with a coffee filter for a day – cheaper and it’s what was on hand)
  • 1/4 cup powdered sugar
  • 1/4 cup strong-brewed coffee
  • 1/4 cup dark rum
  • 1/2 cup chopped chocolate

In a bowl whip together the bananas, cheese, and powdered sugar.  Whip until the bananas are smooth.  In another bowl combine the rum and coffee.  Using small glasses as serving dishes layer the tiramisu like so:  1 spoonful of banana mixture on the bottom, two ladyfingers soaked in the coffee-rum mixture, 1 tsp of the chopped chocolate, 2 spoonfuls banana mixture, two ladyfingers soaked in the coffee-rum mixture, 1 tsp of the chopped chocolate, 2 spoonfuls of the banana mixture, two ladyfingers soaked in the coffee-rum mixture, 2 spoonfuls of the banana mixture, and a generous sprinkle of chopped chocolate.  It’s delicious if served immediately, but gets even better if you let it sit in the fridge for about 1-2 hours.  Enjoy!

Pick me up indeed…now if I can just figure out how to smuggle the extra rum-and-coffee mixture into work tomorrow.  8AM isn’t too early, right?

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