'Nana Pudding Tiramisù Cake
2016-01-11 16:24:00
Ingredients
- BANANA PUDDING FILLING
- 1 cup heavy cream, cold
- 1 tablespoon confectioners’ sugar
- 2 (8-ounce) packages cream cheese, room temperature
- 2½ cups whole milk, cold
- 1 (14-ounce) can sweetened condensed milk
- 1 (3.4-ounce) package instant banana pudding mix
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1 tablespoon vanilla extract
- Pinch salt
- RUM SAUCE
- ½ cup (1 stick) unsalted butter
- ½ cup packed light brown sugar
- ⅓ cup light rum
- ⅓ cup water
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ASSEMBLY
- 1 (17.5-ounce) package ladyfingers
- 4 large bananas, cut into ½-inch slices, plus 1 for garnish
- 12 vanilla wafers, crumbled, for garnish
Instructions
- FOR THE BANANA PUDDING FILLING- In the bowl of your stand mixer fitted with the whisk attachment, whip the heavy cream on high speed until soft peaks begin to form. Add the confectioners’ sugar and continue to beat until stiff peaks form. Transfer the whipped cream to a separate bowl and place it in the refrigerator.
- Clean your stand mixer bowl and whisk attachment. Add the cream cheese and beat on high speed until nice and fluffy, about 3 minutes. Slowly add the whole milk, sweetened condensed milk, banana pudding mix, vanilla pudding mix, vanilla extract, and salt. Beat until well incorporated.
- Turn off your mixer. Remove the whipped cream from the refrigerator and carefully fold ½ of it into the pudding with a spatula. Place the filling and the remaining whipped cream back into refrigerator until ready to use.
- FOR THE RUM SAUCE- In a medium saucepan, bring all the ingredients to a boil. Remove from the heat and let cool for 20 minutes.
- TO ASSEMBLE- In a 13 x 9 x 3.25-inch baking dish with high sides, arrange a full layer of ladyfingers. Drizzle ¼ of the warm sauce over the ladyfingers. Arrange the slices from 2 bananas on top of the ladyfingers and drizzle another ¼ of warm sauce over that. Smooth ½ of the filling on top of the bananas.
- Repeat with another layer of the remaining ladyfingers and sauce, the slices from 2 bananas, and the remaining filling. Top the cake with the remaining whipped cream. Smooth the cream out over the cake. Garnish with the crumbled vanilla wafers and slices from 1 banana.
- Chill the finished cake in the refrigerator for at least 5 hours before serving (overnight is preferable) to allow time for the ladyfingers to soften. Serve cold. Store in the refrigerator.
Notes
- A ladyfinger is a traditional Italian sponge cake shaped like a lanky cookie−or a long finger. You can usually find these in the cookie, baking, or Italian aisle of your local grocery store.
- Reprinted with permission from Grandbaby Cakes by Jocelyn Delk Adams, Agate Surrey, 2015.
Southern Lady Magazine https://southernladymagazine.com/
