Tiramisu with banana and licorice ice cream


by: Gillian

Tiramisu is the dessert that most people associate with Italy, perhaps because it is made with coffee, which is considered a very Italian thing. However, a real tiramisu at the end of the meal is a killer — very heavy to digest. It is made all over the country, hut it is one of those dishes that you have when all the family comes together for a long convivial lunch and so much food that you think you will never eat it, but the meal takes so many hours that at the end you are feeling hungry again. In London, however, l felt it was too heavy, so we experimented with a lighter version.


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serves: 4

8 Savoiardi (ladyfingers, just enough espresso coffee to soak the ladyfingers — a little over 1/3 cup)

1 1/2 bananas

For the mascarpone mousse:

3/4 cup whipping cream

1 large whole egg

3 large eggs (yolks)

1/4 cup sugar

2 tablespoons Grand Marnier

2 g gelatine leaves (soaked in water and squeezed)

3/4 cup mascarpone cheese

For the Frangipane wafer:

25 g ground almonds

7 teaspoon flour

1/3 cup confectioner's sugar

1/4 cup melted butter

2 2/3 tablespoons egg whites

1 teaspoon Amaretto liqueur

For the chocolate sauce:

3 1/2 tablespoons water

2 tablespoons heaping sugar

2 tablespoons good cocoa powder (plus more for sprinkling)

17 tablespoon whipping cream

To serve:

Licorice ice cream

Nutrition Facts
Tiramisu with banana and licorice ice cream

Servings Per Recipe: 4

Amount per Serving

Calories: 706

  • Total Fat: 39.2 g
  •     Saturated Fat: 20.9 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 328.3 mg
  • Sodium: 465.8 mg
  • Total Carbs: 71.4 g
  •     Dietary Fiber: 2.8 g
  •     Sugars: 42.9 g
  • Protein: 18 g

how is this calculated?

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1.  Preheat the oven to 320°F.

2.  To make the mascarpone mousse, first whip the cream until it forms stiff peaks and put into the fridge. Put the eggs., extra egg yolks and sugar into a mixer and mix until pale and tripled in volume.

3.  Heat the Grand Marnier gently in a pan, add the gelatin and let it dissolve. Take off the heat and mix in the mascarpone. With a spatula, fold in the chilled cream mixture a little at a time and return to the fridge.

4.  Make the Frangipane wafer mixture. Line a baking tray with waxed paper and spread the mixture thinly in 4 rectangles, each roughly 8x3 1/2 inches, leaving a geed space between each one. Put in the even for about 4 minutes until light golden, then take out one at a time and roll around a tall, square bottle to make a "tower". Seal the "seam" by pressing the bottle down on to your work surface, then slide the "tower" off quickly and stand it on its end.

5.  To make the chocolate sauce, put 3 tablespoons of the water and the sugar in a pan and bring to a boil, then add the cocoa powder. Bring back to the boil, add the cream, bring back to a boil again, then reduce the heat and cook slowly until the sauce becomes thick, dark and shiny. To test when it is ready, spoon a little onto a cold surface, it should keep its shape and set. Take the sauce off the heat and leave to cool- but don't put it in the fridge, or it will lose its shine and become too hard.

6.  Dip the ladyfingers in the espresso just long enough for them to turn pale coffee color. Peel the bananas and cut them into email dice.

7.  To serve, dot the chocolate sauce around the 4 plates, put a cylinder of frangipane wafer upright in the center of each one, then start to layer up the tiramisu inside: first some of the soaked ladyfingers, then a layer of banana, then some of the mascarpone mousse. Repeat this layering three times, finishing with mousse, then sprinkle the top with cocoa powder. Serve with the ice cream. We make 4 small quenelles of this and balance one on the edge of each cylinder.

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