Banana Cream Tiramisu Recipe

Name: Banana Cream Tiramisu
Prep time: 20 min
Total time: 1 h
Yield: 8
Ingredients: 9- by 5-inch (2 L) loaf pan, lined with waxed paper; 12 giant ladyfinger biscuits (about 5 oz/ 150 g) 12; 3 tbsp pure maple syrup, divided 45 mL; 1 cup lower-fat non-dairy whipped topping 250 mL; 1 cup prepared fat-free chocolate pudding, made with 1% milk 250 mL; 1 large banana 1; ¼ cup chopped walnuts 50 mL

Ingredients

9- by 5-inch (2 L) loaf pan, lined with waxed paper
12 giant ladyfinger biscuits (about 5 oz/ 150 g) 12
3 tbsp pure maple syrup, divided 45 mL
1 cup lower-fat non-dairy whipped topping 250 mL
1 cup prepared fat-free chocolate pudding, made with 1% milk 250 mL
1 large banana 1
¼ cup chopped walnuts 50 mL

PREP TIME 20m	TOTAL TIME 1h
YIELD 8

Instructions

Arrange 6 ladyfingers in a single layer across the bottom of prepared loaf pan. Drizzle evenly with 2 tbsp (25 mL) of the maple syrup.
In a medium bowl, fold whipped topping into chocolate pudding.
Slice 2/3 banana and arrange in single layer over the ladyfingers. Spoon ½ of the pudding mixture over the banana and spread evenly. Wrap the remaining banana and set aside.
Arrange the remaining 6 ladyfingers in single layer over the pudding and drizzle the remaining 1 tbsp (15 mL) maple syrup over the ladyfingers. Dollop (or pipe) the rest of the pudding mixture onto the ladyfingers. Cover and refrigerate for at least 1 hour or for up to 1 day.
Just before serving, slice the remaining banana and arrange decoratively down the center of tiramisu. Sprinkle with chopped walnuts.

Desserts