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Banana tiramisu

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Banana tiramisu

Name: Banana tiramisu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 3 tsp instant coffee granules; ½ a 250g pot mascarpone; 250ml fresh vanilla custard; 1 tbsp icing sugar; 2 tbsp sweet marsala (optional); 100g sponge fingers or trifle sponges; 2 large bananas sliced; 15g plain chocolate grated

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4 out of 5.6 ratingsRate

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These mini tiramisu-style desserts are a quick, no-cook treat to round off a family meal

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Healthier fish fingers

A star rating of 4.2 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tsp instant coffee

granules
½ a 250g pot mascarpone
250ml fresh vanilla

custard
1 tbsp icing sugar
2 tbsp sweet marsala

(optional)
100g sponge fingers

or trifle sponges
2 large bananas

sliced
15g plain chocolate

grated

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Nutrition: per serving

kcal398
fat20g
saturates13g
carbs52g
sugars41g
fibre1g
protein5g
salt0.23g

low

Method

step 1

Put the coffee into a shallow dish and dissolve in 150ml boiling water. Set out 4 sundae glasses or teacups. Whisk together the mascarpone, custard, sugar and 1 tbsp Marsala, if using, until smooth. Dip a couple of sponge fingers into the now cooled coffee for a few secs until soaked but not soggy, then put into the bottom of one of the glasses, breaking them to fit if needed. Repeat, using enough fingers to make a decent layer of sponge at the bottom of each glass. Drizzle with remaining Marsala, if using.
step 2

Spoon over a layer of the mascarpone custard, then top with some sliced banana and a sprinkling of chocolate. Repeat the layers, then chill for 10 mins before serving.

RECIPE TIPS

USE UP THE MASCARPONE

Top a ready-made pizza base with defrosted and well squeezed-out frozen spinach, sliced mushrooms and finely chopped garlic. Dot with mascarpone and scatter with a little Parmesan. Bake in a hot oven until crisp.

Recipe from Good Food magazine, October 2010

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A star rating of 4 out of 5.6 ratings

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