Banana Pudding Tiramisù

Tiramisù combined with banana pudding. Cold, creamy and perfectly balanced. Needs no introduction.

This tiramisu banana pudding is genuinely one of the best desserts I’ve made recently, and the best version of tiramisu I’ve done! It’s creamy, light, chocolatey and full of real banana flavour without heaviness. The homemade banana infused milk custard folds into the mascarpone layers so beautifully and makes every bite taste extra soft, silky and nostalgic in the best way. It’s so easy to make ahead, keep chilled in the fridge, and tastes so delicious. A true crowd pleaser for hosting and serving guests.

One of the most important steps in this recipe is taking your time with the custard. Once the banana infused milk is warmed back up, make sure to pour it slowly into the egg yolks while whisking continuously. This gently tempers the eggs and stops them from scrambling, giving you that smooth, silky custard texture that makes the whole dessert taste so luxurious. Also don’t skip chilling the pudding for a few hours before serving because the layers settle beautifully and the flavours get even better overnight.

The soaking liquid for the ladyfingers can be made with traditional coffee, or with hot-chocolate powder, if you are not fond of the coffee flavour. I have made both versions and I prefer the hot-chocolate! Feel free to adjust based on your preference.

Let’s begin…

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