Bananas Foster Tiramisu
This easy no bake dessert combines vanilla bean mascarpone filling with layers of cinnamon spiced buttered rum soaked Nilla Wafers, banana slices, and candied walnuts. It's little bit of banana pudding, tiramisu, bananas foster and a whole lot of delicious all rolled into one no bake dessert.
I’ve used both walnuts and pecans in this tiramisu. I landed on Walnuts for a more tradition banana foster Tiramisu but feel free to sub an equal amount of pecans. Caramelizing the nuts add some of the flambé flavor that you would get from the traditional flaming foster.
When making custard some times thing can go lumpy. Make sure to temper your egg yolks to help prevent this from happening.Pouring some of the warm milk into the eggs to warm them up before adding them all to the mixture helps to prevent scrambling your eggs. Using room temperature yolks also helps. This custard is enriched with mascarpone but you can some cream cheese for a similar flavor and slightly thicker texture.
Bananas Foster Tiramisu with Walnuts
Vanilla Bean Mascarpone Filling
2 cups plus 2 tablespoons whole milk, divided
1/2 cup sugar
2 1/2 tablespoons corn starch
1/4 teaspoon salt
3 egg yolks
8 ounces mascarpone cheese
1 teaspoon vanilla bean paste
Dark Rum Syrup
2 tablespoons butter
2 tablespoons water
2 tablespoons dark brown sugar
1/4 cup dark rum
1/4 teaspoon cinnamon
1 cup walnut halves
1 tablespoon butter
1/4 cup dark brown sugar, lightly packed
large pinch of salt
1/2 box Nilla Wafers
2-3 ripe bananas, sliced
sweetened whipped cream
Vanilla Bean Mascarpone Filling:
In a heavy saucepan bring the 2 cups of milk just to a boil over medium heat.
Meanwhile, in a medium bowl, whisk together the egg yolks, 2 tablespoons milk, sugar, cornstarch and salt until smooth.
Just when the milk comes to a boil reduce heat. Then, drizzle 1/3 of the warm milk it into the bowl with egg mixture in a thin stream while continuously mixing. Return the mixture to the saucepan, and slowly bring to a low boil, stirring constantly. Once the mixture comes to a boil and thickens, remove from the heat and stir in the mascarpone and vanilla.
Pour into a heat-proof container and top with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled.
Add the butter, sugar and nuts to a pan over medium heat. Stir constantly until the sugar has melted and begins to coat the nuts. Pour onto a sheet of parchment paper or silicone mat and sprinkle with salt. Let Cool then, roughly chop.
Then, take half of the nut and pulse in the food processor just until fine.
Spiced Buttered Rum Syrup:
In a small sauce pan over medium heat add all ingredients except the rum and whisk until the butter has melted and all is combined. Then, remove from the heat and mix in the rum.
Dip Nilla wafers into the warm syrup for a few second each side. Then, layer on the bottom of the dish, cover with a few banana slices and a sprinkling of coarsely chopped walnuts. Cover with a scoop of the mascarpone filling. Repeat. Then, top each glass with a heavy sprinkling of the finely crumbs walnuts. Top with sweetened whipped cream, and a banana slice.
Makes 6 individual 7 ounce glasses. To fill a full size truffle dish double the recipe.