Banana Cream Tiramisu with Shortbread Crumble

By Sprig Originals ✓ · cooked up in Sprig

A no-bake Italian-American riff on tiramisu: crisp savoiardi soaked in banana liqueur and cream, layered with a cloud-light mascarpone mousse, ripe banana coins, and a buttery shortbread crumble. It needs a full night in the fridge to set, and the mousse is whipped gently so it stays sliceable instead of soupy. The bananas get a quick citrus toss and stay sealed inside the cream, so they never turn brown.

Ingredients

• 4 large egg yolks
• 1/2 cup granulated sugar
• 3 tbsp banana liqueur (crème de banane)
• 16 oz mascarpone, cold
• 1 1/4 cups heavy cream, cold
• 1 tsp vanilla extract
• 1/8 tsp fine salt

• 1/2 cup whole milk
• 1/3 cup banana liqueur (crème de banane)
• 1 tbsp dark rum (optional)
• 1 tbsp powdered sugar
• 24 crisp ladyfingers (savoiardi), about 7 oz

• 3 ripe but firm bananas
• 1 tbsp fresh lemon juice
• 1 tsp powdered sugar

• 5 oz shortbread cookies
• 2 tbsp unsalted butter
• 1 tbsp light brown sugar
• 1 pinch flaky salt

Instructions

1. Make the shortbread crumble first so it cools completely: place the cookies in a zip-top bag and crush with a rolling pin into a mix of coarse crumbs and pea-sized pieces. Melt the butter in a 10-inch skillet over medium heat, stir in the brown sugar, then add the crumbs and toss constantly for 3 to 4 minutes until fragrant and a shade darker. Spread on a plate, sprinkle with flaky salt, and cool 15 minutes; it will crisp as it cools.
2. Build a double boiler: bring 1 inch of water to a bare simmer in a saucepan. In a heatproof bowl, whisk the egg yolks, granulated sugar, and 3 tablespoons banana liqueur until pale. Set the bowl over (not touching) the water and whisk constantly for 6 to 8 minutes, until the mixture is thick, glossy, doubled in volume, and registers 160°F on an instant-read thermometer.
3. Remove the bowl from the heat and whisk the zabaglione 2 minutes to release steam. Set it in a larger bowl of ice water and whisk occasionally until it is cool to the touch, about 5 minutes. It should fall from the whisk in a thick ribbon.
4. In a large bowl, stir the cold mascarpone with a flexible spatula for about 20 seconds, just until smooth and spreadable — do not beat it or it will break. Fold in the cooled zabaglione, vanilla, and salt in three additions until uniform.
5. In a separate bowl, whip the cold heavy cream with a hand mixer on medium speed to soft, droopy peaks, about 2 minutes. Stop while it still looks slightly loose. Fold the whipped cream into the mascarpone base in three additions, cutting down and sweeping up with the spatula until just combined; the mousse should mound softly and hold a spoon mark. Refrigerate while you prep the rest.
6. Whisk the milk, 1/3 cup banana liqueur, rum, and powdered sugar in a shallow dish. Slice the bananas into 1/4-inch coins, toss gently with the lemon juice and 1 teaspoon powdered sugar, and leave them in the bowl.
7. Dip each ladyfinger into the soak for about 1 second per side — count it out, they turn to mush fast — and line the bottom of an 8x8-inch dish in a single snug layer, breaking pieces to fill gaps. Spread one third of the mousse over the ladyfingers in an even layer.
8. Drain the banana coins and arrange half of them in a single tight layer over the mousse, keeping them 1/2 inch away from the edges of the dish. Spread another third of the mousse over the bananas, sealing them in completely so no fruit is exposed to air.
9. Dip and layer the remaining ladyfingers, top with the rest of the bananas (again away from the edges), and finish with the last of the mousse, smoothing the top with an offset spatula. Cover with plastic wrap without letting it touch the surface, and refrigerate at least 8 hours or overnight.
10. Just before serving, scatter the shortbread crumble evenly over the top. Cut into 9 squares with a knife dipped in hot water and wiped dry between cuts, and serve cold.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Frozen Chocolate–Caramel Peanut Nougat Bars

Blueberry Peach Buckle with Almond Streusel

Creole Cream Cheese Cheesecake with Salted Caramel and Dark Chocolate

Are you this recipe's original author or publisher? Report a problem