Banoffee Tiramisu
- Category: Dessert
Ingredients
Scale
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.
