Tiramisu with banana and coffee crumble

I have always been a banana lover. Banana smoothies were my childhood favorite, and later I couldn't resist flambéed bananas with vanilla ice cream. My visit to the banana plantation Hacienda La ReKompensa in Gran Canaria rekindled my love for bananas. When I returned home, I couldn't resist getting right back to work in my kitchen to try out a new dessert. It turned out to be tiramisu with banana and coffee crumble.

Recipe: tiramisu with banana and coffee crumble

This dessert is made in 3 steps. First, bake the coffee crumble. While the crumble cools, make the mascarpone cream. Finally, put all the ingredients together for a delicious dessert. You can make the banana tiramisu the day before. Sprinkle the crumble over the dessert just before serving.

Ingredients:

For the coffee crumble:

125 g flour
100 g light brown sugar
80 g unsalted butter
¼ teaspoon of salt
2 tablespoons of espresso instant coffee

For the banana mascarpone cream:

3 ripe bananas
15 g unsalted butter
1 tablespoon of cane sugar

1 tablespoon dark rum (optional)
500 g mascarpone
5 large eggs
100 g plus 2 tablespoons granulated sugar
2 teaspoons vanilla powder or extract

For the tiramisu:

300 g savoiardi
4 espresso coffees
Unsweetened cocoa powder

Step 1: make the coffee crumble

Heat the oven to 175°C

Grind the instant coffee into powder. Mix the flour with the sugar, salt and instant coffee and work in the butter with your fingertips until you have crumbs. Line a baking sheet with parchment paper and spread the batter on top. Bake for 20 minutes until golden. Allow to cool. Break the pastry into small pieces.
Step 2: make the banana mascarpone cream

Cut the bananas into horizontal slices and sprinkle with sugar. Melt the butter in a non-stick pan and fry the banana slices for a few minutes. Turn them over and cook for another 2 minutes. Flambé with rum (optional). Purée the bananas and allow to cool.
On a flat surface, crack the eggshells and carefully separate the yolks from the whites. In a stand mixer fitted with the whisk attachment, beat the egg whites on low speed until soft peaks form. Gradually add the two tablespoons of sugar and continue to beat the egg whites until firm peaks form. Set aside.

Now make a ruban. In a stand mixer, beat the egg yolks with the remaining sugar until creamy and pale.

Whisk the mascarpone in a large bowl and mix with the banana puree. Pour the ruban into the mascarpone and mix well. Finally, add the beaten egg whites to the egg yolk and mascarpone mixture and gently fold into the cream from the bottom up. Refrigerate the cream.
Step 3: Finish the tiramisu

Pour the coffee into a large bowl and let it cool. Dip half of the savoiardi in the coffee, taking care not to soak them.

Place the savoiardi in the bottom of a rectangular dish about 20x25x5 cm. Spread with half of the banana mascarpone cream. Sprinkle a fine layer of cocoa powder over the cream. Repeat the process with the rest of the savoiardi and finish with a layer of mascarpone cream. Do not sprinkle with cocoa powder.

Sprinkle the coffee crumble over the tiramisu just before serving.