Take your old recipe up a notch with this tropical version.
Ingredients
- 375 ml thickened cream
- 395 g caramel sauce
- 250 g mascarpone
- 1/3 cup instant coffee granules
- 1 cup hot water
- 1 tbs caster sugar
- 3 tbs Kahlua
- 300 g Savoiardi sponge finger biscuits
- 10 Lady Finger bananas sliced
- 1 cup cocoa powder *to serve
Method
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Step 1Pour the cream into a large electric mixer. Add half of the caramel and whisk together on low speed to soft peaks. Add the mascarpone and whisk on low speed until just combined.
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Step 2Combine coffee, hot water, caster sugar and Kahlua in a shallow dish, stir to dissolve the sugar. Dip the Savoiardi, one at a time into coffee mixture and arrange in a single layer over the base of a 5cm deep, 6-cup capacity dish, trimming to fit as required.
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Step 3Mix the remaining caramel in a bowl until smooth. Carefully spread half over the sponge biscuits. Spread over a layer of caramel cream mixture then top with a layer of bananas. Repeat the layers.
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Step 4Place the remaining caramel cream mixture into a piping bag fitted with a 1cm round nozzle. Pipe dollops on top of the banana to cover. Refrigerate 3 hours.
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Step 5Dust generously with cocoa just before serving.
Recipe Notes
You can use Lady Fingers or Cavendish bananas.
To make this child-friendly, replace the Kahlua with 1⁄4 cup chocolate milk.
To check if your dish is big enough, pour 6 cups water into the dish and it should fill the dish. Your dish can be a little bigger but not smaller.
If you like the sound of this recipe, you might also like this Malteser Tiramisu.
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