Ingredients
- Mascarpone Cheese: 500 grams (2 containers)
- Heavy Cream (cold): 250 ml (1 cup)
- Powdered Sugar: 100 grams (about 3/4 cup)
- Ladyfinger Biscuits (Savoiardi): 200 grams
- Ripe Bananas: 4 medium, sliced
- Strong Espresso or Coffee (cooled): 300 ml (1 1/4 cups)
- Dark Rum Extract (optional): 2 tablespoons
- Unsweetened Cocoa Powder: 2 tablespoons (for dusting)
Instructions
- Step 1: Prepare the Soaking Liquid and Cream Base. Combine the cooled espresso and dark pineapple juice with almond extract in a shallow bowl. In a separate large mixing bowl, whip the cold heavy cream and powdered sugar until stiff peaks form.
- Step 2: Create the Mascarpone Cream. Gently fold the mascarpone cheese into the whipped cream mixture using a spatula until the mixture is smooth, fluffy, and uniformly combined. Set aside.
- Step 3: Assemble the First Layer. Quickly dip each ladyfinger biscuit into the coffee mixture (do not over-soak) and arrange them tightly in a single layer across the bottom of a 9×13 inch serving dish. Top the ladyfingers with half of the sliced bananas.
- Step 4: Layer the Filling. Spread half of the mascarpone cream mixture evenly over the banana layer. Add a second layer of dipped ladyfingers and top with the remaining sliced bananas.
- Step 5: Final Layer and Chill. Cover the bananas with the remaining mascarpone cream, smoothing the top surface. Sift the unsweetened cocoa powder heavily over the entire dish. Cover the tiramisu and refrigerate for a minimum of 6 hours, or preferably overnight, before serving.
Notes
- Store this dessert tightly covered in the refrigerator for up to 3 days; the flavor develops significantly overnight, though the banana slices may soften slightly.
- Since this is a chilled, no-bake dessert, enjoy it straight from the refrigerator, as any attempt to reheat it will compromise the creamy, stable structure.
- For a decorative finish, garnish individual servings with a sprinkle of toasted coconut flakes or a thin slice of fresh banana just before plating.
- To maintain a smooth, thick cream, ensure you incorporate the mascarpone into the whipped cream gently; overmixing will break the emulsion and make the final layer runny.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American