Banana Pudding Tiramisu
Brandon created this dish for Top Chef ™ Season 23. A self-described banana pudding devotee, he fused his two favourite desserts — banana pudding and tiramisu — into one layered “banana-misu.” Roasted skin-on banana and a fresh compote anchor a silky sabayon cream, with espresso-dipped vanilla wafers bridging Southern pudding and the Italian classic. The judges praised its balance — just the right amount of cake to banana to cream.
- Time: 300 min
Source: Relaxed Recipes
Ingredients
- FOR THE ROASTED BANANA & COMPOTE
- large ripe bananas, skin on
- unsalted butter
- light brown sugar
- medium ripe bananas, diced
- fresh lemon juice
- fine salt
- dark rum
- FOR THE SABAYON CREAM
- large egg yolks
- granulated sugar
- Marsala or dark rum
- mascarpone, cool
- vanilla extract
- heavy cream, cold
- FOR THE ESPRESSO SYRUP & WAFERS
- hot brewed espresso
- coffee liqueur or dark rum
- ~36 vanilla wafers
- FOR THE WHIPPED CREAM FINISH
- powdered sugar
- cocoa powder and/or crushed wafers, to dust
- banana chips or fresh banana, to garnish
- EQUIPMENT
- Six coupe glasses or 6-oz serving vessels
- Stand mixer or hand mixer
- Heatproof bowl for a bain-marie
- Small saucepan and a sheet pan
- Fine-mesh sieve
- Balloon whisk and a flexible spatula
- Piping bag or offset spatula for the cream layers