Nut brittle tiramisu meets banoffee

I’ve been wanting to make such a dessert for some time – nut brittle tiramisu banoffee, combining Italian tiramisu with British banoffee and definitely with nut brittle!

I jumped at the chance and made it! And it turned out to be a very, very tasty dessert!

So, about everything in a row. Tiramisu, a dessert that has already become almost traditional in our country, and for good reason. It is extremely easy to make, and most of the time even the ingredients can be found at home. I always have biscuit cookies in the cupboard – lady fingers, they are probably the only ones here that no one eats otherwise. Black coffee is also a daily product, whipping cream – I have a habit of having long shelf life UHT in case someone needs it. Well, except for mascarpone, but now even the smallest shops have it.

Classic tiramisu is made with beaten egg yolks, I usually don’t bother and just carefully mix the whipped cream into the whipped mascarpone with one spoonful of sugar.

Banofee – banana tofee – another quick dessert. Often made in individual portions, but can also be prepared in one dish, similar to a no-bake cheesecake. Biscuit crumbs are layered in a bowl and mixed with melted butter. If made in one pot, then the crumbs are pressed to form the base. Then a layer of condensed milk, leche de leche, is poured, and in our case, “rududu”, a layer of ripe bananas is laid and another layer of whipped cream without sugar is added on top, because the sweetness of the boiled condensed milk is enough. Decorated with grated chocolate or sprinkled with nuts.

This is my nut brittle tiramisu banofee, such a mix of everything!

I lined the 20 x 20 cm container with lady fingers soaked in strong black coffee. If you want to eat the dessert on the same day, soak it a little longer, if you are preparing it for tomorrow, the dessert will have time to moisten from the mascarpone. You can safely pour amaretto or other favorite liqueur into the coffee, unless you know that children will eat it.

Then I added a layer of whipped cream and mascarpone mixture. I whip the cream first and set it aside while I whip the mascarpone with 1 tablespoon of granulated sugar in another bowl. Then I add the cream to the mascarpone and mix it carefully.

I put bananas on top of the mascarpone layer, don’t try to cut them into very thin slices, it’s delicious when you feel like you’re eating a banana. And then I spread boiled condensed milk. To make it easier to pour, I warmed it up a little in the microwave beforehand. I used the bought one from a can, of course, you can cook it at home too… I have been infected many times before there was a bought one, but now I don’t see any reason to bother.

I put another layer of soaked cookies on top and spread the rest of the mascarpone all over. If I had made it for a larger number of people, in a larger container, it would be possible to lay another layer – bananas and boiled condensed milk – but the four of us ate this container for two days 🙂

Here you could also finish making the dessert, put it in the fridge for at least a few hours, and the best thing is to leave it overnight, and before serving, sprinkle it with good cocoa, like tiramisu, or fried chopped nuts. But I feel some indescribable nostalgia for grillage. I love vintage grill cakes and grill candies, so I really wanted to finish off the dessert with a layer of grill.

I didn’t have white sugar, only fine palm sugar, so I poured about 150 g into the pan and heated it, moving the pan very carefully every now and then, until the sugar started to melt and boil. Under no circumstances should you mix the sugar, it must melt a little by itself from the heat. You can move the pan, but do not stir it in any way, because the sugar will curdle! And it’s really much easier and more practical to make caramel from fine white sugar, so it’s much easier to see when the sugar caramelizes and how the color changes. Get a beautiful orange – light brown color.

While I was making the caramel, I heated 100 g of chopped nuts in another container to roast them. When the caramel came to a boil, I added the nuts, swirled the pan (but didn’t stir!) to coat the nuts in the sugar and poured them into a baking tray lined with baking paper to cool and set. When it cooled, I crumbled the caramel and spread it on the dessert.

We tasted it the next morning and it was really, really delicious!

nut brittle tiramisu – banoffee

Ingredients (20×20 cm dish)

28 shortbread cookies, “lady fingers”

150 g of whipping cream, whipped until stiff

250 g of mascarpone cheese

1 tablespoon of fine sugar

Amaretto or other liqueur, if desired

2 ripe bananas

200 g of boiled condensed milk “Rududu” or other

Caramel

150 g of white fine sugar

100 g of chopped nuts

Delicious!