Modern Light Banana Tiramisù
Why this recipe works
- Light, creamy filling: Mascarpone gives the cream body, while Greek yoghurt loosens the texture and adds a gentle tang.
- Balanced sweetness: Ripe banana brings natural sweetness, with espresso and cocoa adding enough bitterness to keep the dessert from feeling heavy.
- Sets beautifully in the fridge: The chilling time allows the biscuits to soften and the banana cream to firm into clean, spoonable layers.
- Low-effort assembly: Most of the time is hands-off chilling, with the active work focused on mixing the cream and layering the biscuits.
Get the most out of this recipe
Timing notes
- Allow enough time to set: Chill for at least 3 hours so the cream firms up and the savoiardi soften evenly.
- Dust just before serving: Add the cocoa at the last moment for the cleanest finish, as it will darken and absorb moisture in the fridge.
Common mistakes
- Do not soak the biscuits: Dip the savoiardi very briefly in cooled espresso; leaving them in too long can make the layers collapse.
- Keep the cream light: Whisk the mascarpone only until smooth, then fold in the yoghurt rather than beating it heavily.
Ingredient notes
- Use ripe bananas: Ripe bananas mash more smoothly and give the cream better sweetness and aroma.
- Choose a clear-tasting coffee: The espresso should be strong enough to stand out against the banana and mascarpone, but fully cooled before dipping.
- Savoiardi matter: Use firm sponge fingers that can take a quick dip without breaking apart.
Equipment you'll need
Ingredients
Instructions
- Pour the espresso into a shallow bowl and leave it to cool to room temperature. Peel the bananas and mash them in a mixing bowl until mostly smooth, leaving a few small pieces for texture.
- Add the caster sugar and vanilla extract to the banana and whisk until the sugar starts to dissolve. Add the mascarpone and whisk just until smooth, then fold in the Greek yogurt until light and evenly combined.
- Dip each savoiardi biscuit into the cooled espresso for about 1 second per side, then arrange a snug layer in the base of a baking dish. Spread over half of the banana cream in an even layer.
- Repeat with a second layer of espresso-dipped biscuits, then finish with the remaining banana cream. Cover and chill for at least 3 hours, or until the tiramisù feels set when gently nudged.
- Just before serving, sift the cocoa powder evenly over the top. Serve straight from the dish, keeping the layers as neat as possible.
Recipe notes
Tips
- Let the espresso cool fully before dipping so the biscuits do not turn soggy too quickly.
- Whisk the mascarpone only until smooth, then fold in the Greek yogurt to keep the cream light.
- Food safety note: if your savoiardi biscuits contain egg and you are serving vulnerable guests, choose a brand made with pasteurised egg.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a slightly fuller vanilla flavour.
- Replace Greek yogurt with whole-milk yogurt for a richer, less tangy cream.
Storage
- Refrigerate up to 2 days
- Keep covered in the fridge and dust with cocoa powder just before serving for the cleanest finish. The biscuits will soften further as it sits.
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Recipe overview
- Servings: 4 servings
- Total time: 4h (25min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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