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slice of vegan banana pudding on a plate

Creamy Vegan Banana Pudding Tiramisù

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  • Author: Britt Berlin
  • Prep Time: 20
  • Chilling Time: 240
  • Cook Time: 20
  • Total Time: 4 hours 40 minutes
  • Yield: 9 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegan

Description

The best of banana pudding and tiramisu combined, this unbelievably rich and creamy vegan banana pudding tiramisu is layered with homemade espresso-soaked ladyfingers, a from scratch creamy dairy free mascarpone vanilla pudding, fresh banana, and homemade vegan whipped cream. It’s the ultimate chilled summer treat!

Ingredients

Scale

Prep components:

Vanilla Pudding Mascarpone Cream:

  • 8 ounces vegan mascarpone, from above, cold
  • 2 3/4 cup (660 mL) vegan heavy cream, divided, cold
  • 1/2 cup (60 g) powdered sugar
  • 1 (3.4 ounce) box instant vegan vanilla pudding
  • 1 tbsp vanilla extract
  • 1/4 teaspoon sea salt

Vegan Whipped Cream:

  • 1 cup (240 mL) vegan heavy cream, cold
  • 2 tbsp granulated sugar

Toppings & Assembly:

  • 3-4 large bananas
  • 1 cup brewed espresso (decaf if desired)
  • Crushed vegan vanilla wafers (see notes for gluten free)
  • Sliced banana

Instructions

  1. Prep: You’ll first start by making the vegan ladyfingers and the mascarpone first, then move onto the pudding, followed by the assembly of the banana tiramisu, and toppings. I recommend spacing it out so that you make the ladyfingers and mascarpone a day ahead of assembling the banana pudding tiramisu (which will be served either 6 hours later or the following day!). Measure out all ingredients for the ladyfingers. Preheat the oven to 390F and line two baking sheets with parchment paper.
  2. Once the ladyfingers and mascarpone are prepped, whisk the pudding: In a medium bowl, whisk together 1 cup (240 mL) of the vegan heavy cream with the instant vegan vanilla pudding. Whisk until smooth, then set aside.
  3. Make the mascarpone cream: In the bowl of a large stand mixer or a large bowl with a hand mixer, cream the remaining vegan heavy cream until you achieve stiff peaks, about 5 minutes. Then add in the cold vegan mascarpone, powdered sugar, vanilla extract, and sea salt. Whisk again until creamy to incorporate the mascarpone cream. There should be no clumps of mascarpone cream. Finally, add in the vanilla pudding (which will feel quite thick) into the mascarpone cream and mix again on medium-high speed to incorporate. 
  4. Assembly: Now it’s time to assemble our vegan banana pudding tiramisu. Start by gathering a large casserole dish, your ladyfingers, the vanilla pudding, brewed espresso, and sliced bananas. Take one ladyfingers and dip it into the espresso with a fork. Turn it over to completely soak then remove it from the espresso and place it onto the bottom of the baking pan. Repeat with the other ladyfingers (I used about 14 per ladyfinger layer), laying them in a row across the pan. Then pour on top half of the vanilla pudding mixture. Use an offset spatula to smooth the pudding. Then slice 1 banana banana, and place the banana coins on top. You might need more than 1 large banana for this layer.
  5. Repeat & Chill: Repeat this layering process once more with the ladyfingers and vanilla pudding, but don’t lay the banana coins on top just yet. This is because we don’t want the bananas to brown due to oxidization. Instead, once you’ve finished the pudding layer, place a piece of plastic wrap over the dish and wrap it tightly. Place the dish into the fridge to set for 5-6 hours, or overnight.
  6. When ready to serve: Right before serving, you’ll make the whipped cream. Place the mixing bowl of a stand mixer or just a large bowl into the freezer 10 minutes before making the whipped cream, and make sure the heavy cream is cold. Then using a whisk attachment for the stand mixer or a hand mixer, add in the heavy cream and begin to mix on medium speed. After about 2 minutes, add in the sugar. Increase the speed to high and continue to mix for 3-5 minutes, or until you reach semi-stiff peaks, being careful not to over mix the vegan whipped cream.
  7. Top & serve: Once the whipped cream is made, remove the banana pudding tiramisu from the fridge, and remove the plastic wrap. Slice the remaining banana and place the coins on top of the vanilla pudding layer. Then top with the whipped cream, followed by crushed vegan vanilla wafers and more sliced banana. Slice and serve!
  8. Storage: Store any leftovers in an airtight container and in the fridge for up to 4 days.

Notes

Vegan gluten free vanilla wafers: You can use my recipe for gluten free vegan vanilla wafers in my salted caramel vegan banana pudding recipe.

Find it online: https://thebananadiaries.com/creamy-vegan-banana-pudding-tiramisu/