Banana Tres Leches Tiramisu

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PREP TIME: 120 MIN

BAKE TIME: 0 MIN

TOTAL TIME: 120 MIN

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This no bake dessert is so delicious and so perfect for Spring season it's a fun whip up for any day or if you're bringing dessert to a party!

Ingredients

Marscapone

• 6oz Mascarpone Cheese
• 1/3 Cups + 2 Tbsp Sugar
• 1 1/4 Cups Heavy Whipping Cream
• 1 Tsp Vanilla
• 2-7oz Bags Lady Fingers
• Dutch Processed Cocoa Powder for Dusting
• Store Bought Caramel
• 1/4 Cup Espresso

Banana Pudding

• Banana Pudding Box
• 1/2 Tsp Vanilla
• 1/8 Tsp Cinnamon

  Tres Leches Blend

• 2 1/4 Cups Milk
• 1 Cup Evaporated Milk
• 18oz Can Condensed Milk
• 1/2 Tsp Vanilla
• 1/8 Tsp Cinnamon

Instructions

1. Tiramisu will be made in a 9x9 pan.
2. Begin by making the banana pudding by following the box insructions and adding the cinnamon and vamilla before mixing.
3. Next make espresso and allow to cool.
4. Follow by preparing the tres leches milk mixture by ading all the ingredients for the milk mixture and whisking until combined set aside while you place the lady fingers on the pan.
5. Once the milk mixture is prepared fill the bottom of the 9x9 pan with the lady fingers and pour half of the tres leches mixture.
6. Add another row of lady fingers on top and soak with the rest of the tres leches milk blend soaking slowly so that the lady fingers are all absorbing milk.
7. The banana pudding mixture can be refrigerated after adding a layer on top about 1 cup of banana pudding is all we will use for the tiramisu.
8. Swirl caramel generously over the banana pudding.
9. Refrigerate for about 20 minutes before adding the mascarpone.
10. Next, make the marscapone by placing the mascarpone, heavy whipping cream, sugar and vanilla in a bowl. Using a hand mixer beat on low speed until it begins to mix. Once the mixture begins to thicken bring speed up to Med-High and continue to whisk until it is fluffy. Do not over mix.
11. Evenly spread the mascarpone over the banana pudding.
12. Cover and set in the fridge for atleast 2 hours.
13. Once ready to serve dust with cocoa powder.
14. Enjoy!

TIPS

1. The mascarpone should only be allowed to room temp for about 20 mins depending on the temp of your home. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
2. It takes about 1-2 minutes for the mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks.
3. Tiramisu can be stored for 3-4 days to stay the freshest.
4. Share your pics with me on social media! #sweetmelibakery