Banana Tiramisu with Baileys Cream
This Banana Tiramisu with Baileys Cream is a delightful twist on the classic Italian dessert, combining the rich flavors of Baileys, creamy mascarpone, and sweet bananas.
The soft, homemade cake base replaces traditional ladyfingers, creating a light yet indulgent treat.
With layers of velvety pudding, whipped cream, and a hint of chocolate, this dessert is perfect for any occasion. Serve it chilled for a smooth, melt-in-your-mouth experience!
Why You’ll Love This Recipe:
People will love this Banana Tiramisu with Baileys Cream because it’s a unique and indulgent twist on the classic tiramisu.
The combination of fluffy homemade cake, rich Baileys-infused cream, and sweet bananas creates a perfect balance of flavors and textures.
The creamy mascarpone and pudding mixture adds a luxurious touch, while the chocolate flakes on top provide a delightful finish.
Plus, it’s a great way to use up leftover ingredients and impress guests with a dessert that feels both comforting and decadent!
Key Ingredients:
Bananas – Adds natural sweetness and a soft, creamy texture to each layer.
Homemade Cake Base – A light and airy sponge made with eggs, sugar, milk, and flour, providing a delicate foundation for the tiramisu.
Baileys Irish Cream – Infuses the dessert with a rich, creamy, and slightly boozy flavor, elevating the classic tiramisu experience.
Pudding Mixture – A smooth and velvety combination of milk, pudding powder, sugar, and mascarpone for a luscious, melt-in-your-mouth cream layer.
Chocolate Flakes – A final sprinkle of chocolate adds a hint of bitterness and a satisfying contrast to the sweet and creamy layers.
Banana Tiramisu with Baileys Cream
Ingredients
For the Cake Base:
6 eggs (separated)
160g sugar
100ml milk
100ml oil
250g flour
½ tsp baking powder
For the Pudding Cream:
500ml milk
3 tbsp sugar
1 packet vanilla pudding powder
500g mascarpone (optional)
200ml heavy whipping cream
A shot of Baileys Irish Cream
For Layering:
2-3 bananas (sliced lengthwise into thirds)
Ladyfinger biscuits (optional, can be soaked in Baileys or coffee)
Chocolate flakes for garnish
Baileys for brushing the cake
Instructions
Prepare the Cake Base:
Preheat the oven to 180°C (350°F).
Beat the egg whites until stiff.
In a separate bowl, whisk the egg yolks and sugar until frothy.
Slowly mix in the milk and oil.
Sift the flour and baking powder, then gently fold it into the yolk mixture.
Carefully fold in the beaten egg whites.
Spread the batter onto a lined 34x20cm baking form and bake for 15-20 minutes.
Once baked, let it cool and brush with Baileys. Cover with a towel while preparing the cream.
Make the Pudding Cream:
Cook the pudding by heating the milk, sugar, and pudding powder until thickened. Let it cool completely.
Whip the heavy cream until stiff peaks form.
Gently mix the whipped cream, mascarpone (if using), and a shot of Baileys into the pudding.
Assemble the Tiramisu:
Place the cooled cake base in a dish.
Layer the banana slices and ladyfingers on top.
Spread the Baileys pudding cream over the layers.
Sprinkle with chocolate flakes for garnish.
Chill and Serve:
Refrigerate for at least 2 hours before serving to let the flavors meld.
Enjoy this creamy, boozy banana tiramisu!
Notes:
Cake Base Alternative: If you prefer a quicker option, you can use store-bought sponge cake or ladyfingers instead of baking the base from scratch.
Mascarpone Substitute: If you’re not a fan of mascarpone, you can replace it with cream cheese or simply use more whipped cream for a lighter texture.
Alcohol-Free Version: You can skip the Baileys and use coffee or vanilla-flavored milk for soaking the biscuits and cake base.
Make-Ahead Dessert: This tiramisu tastes even better when left to chill overnight, allowing the flavors to meld together beautifully.
Decorating Tip: Sprinkle cocoa powder or chocolate shavings on top right before serving for a classic tiramisu finish.
Nutrition Information:
YIELDS: 8 | SERVING SIZE: 1
Calories: ~420 kcal | Carbohydrates: ~50g | Protein: ~7-9g | Fat: ~20g | Saturated Fat: ~12g | Sugar: ~30g | Fiber: ~2g | Sodium: ~80mg
Frequently Asked Questions:
Can I make this dessert alcohol-free?
Yes! Simply replace Baileys with coffee, milk, or vanilla extract for a non-alcoholic version.
Can I prepare this dessert in advance?
Absolutely! In fact, it tastes even better when chilled overnight as the flavors blend beautifully.
What can I use instead of mascarpone?
If you don’t like mascarpone, you can substitute it with cream cheese, Greek yogurt, or a mix of whipped cream and vanilla pudding for a lighter texture.
Can I use store-bought sponge cake instead of baking my own?
Yes! Ladyfingers or pre-made sponge cake work great for a quicker version.
Just make sure to brush them with Baileys or coffee for flavor.
How long does this dessert last in the fridge?
It stays fresh for about 2-3 days when stored in an airtight container in the refrigerator.
Avoid freezing, as it may change the creamy texture.
How do I prevent the cake base from becoming too dry?
Be sure not to overbake the cake.
Also, brushing the cake with Baileys, coffee, or milk helps keep it moist and flavorful.
Why did my egg whites not whip properly?
Egg whites won’t whip properly if there’s any trace of yolk or grease in the bowl.
Make sure to use a clean, dry bowl and whisk.
How can I make my pudding cream smoother?
Ensure your pudding is completely cool before mixing it with mascarpone and whipped cream to prevent curdling.
Can I use overripe bananas for this recipe?
Yes, but they should still hold their shape. If too soft, they might make the layers mushy.
Choose firm ripe bananas for the best texture.
How do I get clean, even slices when serving?
Chill the tiramisu for at least 2 hours (or overnight) before slicing.
Use a sharp knife cleaned between cuts for neat portions.