Banoffee Tiramisu

Posted on

Inspired by Banoffee Pie, this tiramisu features layers of coffee-soaked sponge fingers with gooey caramel and banana slices. It’s topped with a mascarpone-style filling and crunchy biscuits, capturing the essence of a Banoffee pie. My version is both egg-free and dairy-free, and incredibly easy to make.

To begin, soak sponge fingers in coffee mixed with my gooey 3-ingredient caramel. Layer banana slices on top with crushed biscuits and a creamy mascarpone-style filling for that classic Banoffee taste and texture. This twist on a beloved dessert is made without eggs and dairy-free ingredients, offering a delightful new take you must try!

Banoffee Tiramisu

Course Dessert

Ingredients
  

Sponge layer

  • 2 tbsp coffee dissolved in 200ml water
  • 50 g granulated sugar
  • 24 vegan/non-vegan ladyfinger biscuits

Cream layer

  • 12.3 oz silken tofu at room temperature (about 350g)
  • 40 g cornstarch
  • 4.2 oz dairy-free/full-fat cream cheese at room temperature (about 120g)
  • 4.2 oz powdered sugar about 120g
  • 1 teaspoon vanilla extract

Filling and Topping

  • Crushed biscuits
  • 3 bananas sliced into coins

Caramel

  • 5.3 oz nut butter about 150g
  • 2 tbsp melted coconut oil
  • 2.1 oz maple/agave syrup about 60g

Instructions
 

  • Start by preparing the cream: Blend cream cheese, vanilla extract, and tofu in a blender until smooth. Transfer to a bowl and sift in powdered sugar and cornstarch. Mix until thick and combined.
  • For the caramel, whisk together ingredients until smooth and caramel-like in consistency. Adjust thickness with extra coconut oil if needed.
  • Dissolve granulated sugar in coffee and transfer to a bowl.
  • Dip each sponge finger into the coffee mixture and arrange in rows in a 9-inch square baking dish (approximately 6 rows).
  • Cover with half of the caramel, then a layer of banana coins, crushed biscuits, and half of the cream mixture. Repeat with a second layer of sponge fingers, caramel, banana, and cream.
  • Chill in the fridge for at least 4 hours, preferably overnight.
  • Before serving, dust with cocoa powder and crushed biscuits for a finishing touch.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating