Sam's Banoffee Tiramisu
We’ve given Sam Way a Carnation Nation challenge: put his own spin on a classic British dessert! His creation? Banoffee Tiramisu. Combining the much-loved flavours of Banoffee Pie with the creamy layers of tiramisu, it’s a clever twist on two favourites.
Keep an eye on our Instagram for Sam’s recipe video, and head to SamsEats Substack for more of his recipes.
For the Banoffee Sauce:
unsalted butter
soft brown sugar
Carnation Sweetened Condensed Milk
semi skimmed milk, to loosen
For the Mascarpone Filling:
vanilla pods, split in half and seeds scraped out or 3 tsp vanilla extract
large eggs
caster sugar
light mascarpone cheese
0% fat Greek yoghurt
of the prepared banoffee sauce (listed above)
Other ingredients:
savoiardi (lady fingers)
large bananas, thinly sliced
black coffee, for dipping the savoiardi
of the prepared banoffee sauce, to mix with the coffee
of the prepared banoffee sauce, to drizzle in between layers (listed above)
digestive biscuits, crushed into a crumb
To Top:
cocoa powder
dark chocolate, grated
Step 1 of 7
To make the banoffee sauce, place the butter and sugar into a heavy based, non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute,
stirring all the time for a thick golden caramel. Leave to cool a bit, then whisk in the milk until smooth.
Step 2 of 7
To make the cream, separate the eggs into the egg yolks and whites, placing them into two separate large bowls. Add the egg yolks into a bowl with the mascarpone cheese, yoghurt, vanilla and banoffee sauce. Using electric whisk, beat this together until combined and completely smooth.
Step 3 of 7
Get a second large bowl, add the egg whites, then beat this with a whisk over a medium speed until foamy. At this point, gradually add the caster sugar whilst continue to whisk. Continue to beat the egg whites until soft peaks form. Add 1/3 of the whipped egg whites into the bowl of mascarpone and thoroughly mix this in. Add half of the remaining whites to the bowl and fold this in, trying not to deflate too much of the air whilst doing so. Once combined, repeat with the remaining whites, then set this aside. Your filling is now complete.
Step 4 of 7
To build: spread a very thin layer of the mascarpone onto the bottom of the dish. Mix the coffee and banoffee sauce together in a shallow tray. Dip the savoiardi very quickly into this then lay them into the bottom of your high sided dish,
on top of the mascarpone. Add half of the cream mixture on top of the savoiardi, then spread it into an even layer using a spoon. Add a layer of thinly sliced banana on top, some of the digestive crumb, then drizzle over a small spoonful of the banoffee sauce.
Step 5 of 7
Repeat with a layer of savoiardi dipped in the coffee, then top with more banana, a drizzle of the sauce, some more biscuit crumb, then top with the remaining cream on top. Spread this out evenly and smooth over the top layer
using a spatula.
Step 6 of 7
Grate over a final layer of chocolate, then double up and dust this with a second layer cocoa powder. Place the tiramisu into the fridge overnight ideally, so it can set and it doesn't fall apart. Alternatively, at least 4 hours will do enough for it not to all fall apart when serving.
Step 7 of 7
Plate up the portions of tiramisu then tuck in and enjoy!
Sam's Banoffee Tiramisu
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PREP: 15 minutes
CHILL: 4 hours
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Quite Easy
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SERVES: 10
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Ingredients
For the Banoffee Sauce:
unsalted butter
75gsoft brown sugar
75gCarnation Sweetened Condensed Milk
397gsemi skimmed milk, to loosen
75mlFor the Mascarpone Filling:
vanilla pods, split in half and seeds scraped out or 3 tsp vanilla extract
2 largelarge eggs
3caster sugar
30glight mascarpone cheese
400g0% fat Greek yoghurt
400gof the prepared banoffee sauce (listed above)
3 tbspOther ingredients:
savoiardi (lady fingers)
36large bananas, thinly sliced
4black coffee, for dipping the savoiardi
250mlof the prepared banoffee sauce, to mix with the coffee
2 tbspof the prepared banoffee sauce, to drizzle in between layers (listed above)
2 tbspdigestive biscuits, crushed into a crumb
4To Top:
cocoa powder
1/2 tbspdark chocolate, grated
10g -
Method
Step 1 of 7
To make the banoffee sauce, place the butter and sugar into a heavy based, non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute,
stirring all the time for a thick golden caramel. Leave to cool a bit, then whisk in the milk until smooth.
Step 2 of 7
To make the cream, separate the eggs into the egg yolks and whites, placing them into two separate large bowls. Add the egg yolks into a bowl with the mascarpone cheese, yoghurt, vanilla and banoffee sauce. Using electric whisk, beat this together until combined and completely smooth.
Step 3 of 7
Get a second large bowl, add the egg whites, then beat this with a whisk over a medium speed until foamy. At this point, gradually add the caster sugar whilst continue to whisk. Continue to beat the egg whites until soft peaks form. Add 1/3 of the whipped egg whites into the bowl of mascarpone and thoroughly mix this in. Add half of the remaining whites to the bowl and fold this in, trying not to deflate too much of the air whilst doing so. Once combined, repeat with the remaining whites, then set this aside. Your filling is now complete.
Step 4 of 7
To build: spread a very thin layer of the mascarpone onto the bottom of the dish. Mix the coffee and banoffee sauce together in a shallow tray. Dip the savoiardi very quickly into this then lay them into the bottom of your high sided dish,
on top of the mascarpone. Add half of the cream mixture on top of the savoiardi, then spread it into an even layer using a spoon. Add a layer of thinly sliced banana on top, some of the digestive crumb, then drizzle over a small spoonful of the banoffee sauce.Step 5 of 7
Repeat with a layer of savoiardi dipped in the coffee, then top with more banana, a drizzle of the sauce, some more biscuit crumb, then top with the remaining cream on top. Spread this out evenly and smooth over the top layer
using a spatula.Step 6 of 7
Grate over a final layer of chocolate, then double up and dust this with a second layer cocoa powder. Place the tiramisu into the fridge overnight ideally, so it can set and it doesn't fall apart. Alternatively, at least 4 hours will do enough for it not to all fall apart when serving.
Step 7 of 7
Plate up the portions of tiramisu then tuck in and enjoy!