Banana Pudding Tiramisu

Classic Banana Pudding meets Tiramisu with this easy dessert that layers coffee- and bourbon-soaked ladyfingers with sweet bananas, mascarpone cream, and vanilla wafers. The tangy mascarpone cream pulls it all together with its luxurious and velvety texture thanks to egg yolks, so this is the time to buy the best eggs you can. This recipe is a stunner — pull out that clear trifle dish so you can see all of the layers.  

What are ladyfingers? 

Ladyfingers are small, sponge cakes piped into long thin “fingers” approximately four inches long. Homemade Ladyfingers, also known as sponge fingers in England or savoiardi in Italian, are made from eggs, sugar, flour, vanilla, and salt. When they’re baked fresh, they’re soft and spongy, but as they sit, they get crisp, making them perfect for desserts like Tiramisu and trifles. 

What can you use instead of bourbon?

Other types of brown liquor, such as brandy or dark rum, will work well in place of the bourbon. If you’d like to make an alcohol-free dessert, you can simply use more espresso.   

Notes from the Food & Wine Test Kitchen

Give your ladyfingers a quick dip, not a soak, in the liquid. Immersing them for longer than two seconds in the coffee mixture will leave them overly saturated, causing them to release liquid into the bottom of the tiramisu and disintegrate when serving.

To easily make chocolate shavings, microwave your chocolate bar for 10 seconds, or until it is just beginning to look glossy and softened, then use a vegetable peeler to shave lengthwise.

Make ahead

Prepare the tiramisu through Step 3 and keep covered in the refrigerator for up to three days. Garnish the dessert just before serving for the best texture.