Bananamisu

vegetarian // serves 4-6

Frankensteining two of my favorite things: banana pudding and tiramisu.

what you need:

for the mascarpone cream:

• 1 egg, separated, plus 1 egg yolk

• ¼ cup sugar, split in half into two 2 tbsp portions

• ½ tsp vanilla extract

• pinch of kosher salt

• 2 tbsp water

• 1 cup heavy whipping cream

• ¼ cup sweetened condensed milk

• 6 oz mascarpone cheese

to assemble:

• Nilla wafers

• 2 tbsp instant coffee powder

• 1 cup hot water

• 2 very ripe bananas

• cocoa powder for dusting

how to make it:

to make the mascarpone cream:

1. prepare a double boiler by adding water into a saucepan and bringing to a simmer.

2. add the 2 egg yolks and 2 tbsp sugar into a heat-safe bowl that fits snugly over the saucepan without touching the water. beat until pale and doubled in volume.

3. remove from the double boiler, add vanilla and mix to incorporate. set aside to cool.

4. add egg white and salt into the clean bowl of a stand mixer. beat to soft peaks.

5. add water and remaining 2 tbsp sugar into a saucepan over medium heat to make a simple syrup. once simple syrup reaches 250 F, take off the heat. with the stand mixer running, stream hot syrup into the egg whites, beating until a glossy meringue forms. set aside.

6. in another bowl, beat heavy cream to medium peaks.

7. add mascarpone cheese and sweetened condensed milk into the bowl with the yolks, which should be cool by now. whisk to combine.

8. in a few additions, fold in meringue and whipped cream. set aside.

to assemble the bananamisu:

1. in a shallow bowl, combine instant coffee powder and water. stir to dissolve and set aside to cool. meanwhile, slice bananas into coins.

2. one by one, dip the Nilla wafers into the coffee mixture and place into the bottom of a 9 inch x 9 inch container, forming a single layer. spoon over a couple extra tablespoons of the coffee mixture. next, layer over half the banana slices.

3. spread half of the mascarpone cream over the bananas in an even layer. smooth the surface.

4. repeat steps 2-3 with more Nilla wafers, bananas, and the rest of the mascarpone cream.

5. cover and refrigerate for at least 4 hours but preferably overnight.

to serve:

dust the surface of the chilled bananamisu with cocoa powder. scoop onto serving plates and enjoy.

TIP: bananamisu keeps in the fridge for a couple days! don’t worry, the bananas won’t oxidize too much.