Banoffee Tiramisu
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 2 medium bananas (peeled and thinly slices)
- • 2 tsp lemon juice
- • 300 g ricotta cheese
- • 2 tsp vanilla extract
- • 3 tbsp white granulated sweetener
- • 8 sponge fingers (halved)
- • 1 tbsp instant coffee granules
- • 6 tbsp boiling water
- • 8 tsp reduced sugar chocolate dessert topping
- • 8 tsp reduced sugar caramel dessert topping
- • 2 tsp reduced sugar caramel dessert topping
- • 1/4 tsp cocoa powder
Preparation Steps
Mix the instant coffee with 6 tbsp of boiling water and stir until dissolved. Leave to cool.
Place the bananas on a plate and sprinkle with the lemon juice. Turn the banana slices over until coated with the lemon juice. This will stop the bananas from turning brown. Set aside.
Place the ricotta, vanilla extract and white granulated sweetener in a medium mixing bowl. Stir with a wooden spoon until smooth and set aside.
Place two sponge finger halves in the bottom of each serving dish. Divide 3 tbsp of the dissolved coffee between the four dishes, drizzling it over the sponge fingers.
Drizzle 1 tsp of chocolate dessert topping and 1 tsp of caramel dessert topping over the sponge fingers in each dish.
Place a dessert spoonful of the ricotta mixture on top of the sponge fingers in each dish and spread over.
Reserve 8 banana slices for decoration then divide the rest of the bananas between the four dishes, spreading out evenly.
Place two sponge finger halves on top of the ricotta in each dish and drizzle with the remaining 3 tbsp of dissolved coffee.
Drizzle each with 1 tsp of chocolate dessert topping and 1 tsp of caramel dessert topping.
Divide the remaining ricotta mixture between the four dishes and roughly smooth over the top.
Cover with cling film and place in the fridge for a minimum of 2 hours to allow the sponge fingers to absorb the coffee and for the flavours to mingle.
Just before serving, drizzle the top of each with 1/2 tsp of caramel sauce and dust with a little cocoa powder. Place two of the reserved banana slices on top and serve.