Ingredients
Equipment
Method
- Make the Cinnamon Milk: In a jar with a lid, combine the milk, sugar, and 1/2 teaspoon cinnamon. Shake vigorously for about 1 minute until the sugar has dissolved.1/2 cup whole milk, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon
- Add the spiced rum (if using) to the jar and shake once more to combine. Set aside.1/4 cup spiced rum
- Make the Banana Mascarpone: In the bowl of a stand mixer fitted with a whisk attachment, combine 1 medium banana and the 1/2 cup of sugar. Beat on medium-high speed for about 1 minute until smooth.1 medium ripe banana, 1/2 cup granulated sugar
- Add the chilled heavy whipping cream to the bowl. Beat on high speed until stiff peaks form, about 2 minutes.1 cup heavy whipping cream, chilled
- Add the mascarpone cheese and vanilla extract to the whipped cream mixture. Beat on medium speed for about 20 seconds, just until the mixture is soft, smooth, and billowy. Cover and refrigerate until ready to use.1 (8 ounce) package mascarpone cheese, at room temperature, 2 teaspoons vanilla extract
- Assemble the Tiramisu: Quickly dip half of the ladyfingers, one at a time, into the cinnamon milk. Let each one sit for about 2 seconds total.1 (7 ounce) package Savoiardi ladyfingers
- Arrange the dipped ladyfingers in a single layer in an 8x8-inch baking dish, trimming them as needed to fit neatly.
- Top the ladyfinger layer with an even layer of sliced bananas from 2 of the bananas.5 medium ripe bananas, sliced, divided
- Spoon half of the banana mascarpone cream over the bananas. Use an offset or flexible spatula to spread it into a smooth, even layer.
- Repeat the layers: Dip and arrange the remaining ladyfingers, top with sliced bananas from 2 more bananas, and finish with the remaining banana mascarpone cream, spreading it evenly.1 (7 ounce) package Savoiardi ladyfingers, 5 medium ripe bananas, sliced, divided
- In a small bowl, stir together the 2 teaspoons of cinnamon and the nutmeg. Spoon the mixture into a fine-mesh sieve and dust it evenly over the entire top layer of the tiramisu.2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg
- Loosely cover the dish with plastic wrap and refrigerate for at least 8 hours, or up to 3 days.
- Just before serving, top with the remaining sliced banana. Cut into squares and serve chilled.5 medium ripe bananas, sliced, divided
Notes
For the best texture, ensure the mascarpone is at room temperature before mixing to prevent curdling. The 8-hour chilling time is non-negotiable for the perfect, melt-in-your-mouth tiramisu experience. Garnish with bananas right before serving to keep them from browning.