Chocolate Banana Tiramisu Recipe No Raw Eggs

Not in the mood to cook? Try this...

Divine Creamy Dream Tiramisu, March 3, 2006

Artiko has created the Tiramisu of Dreams. Even frozen, this treat tastes delicious. Left in the refrigerator for a few hours to thaw, the Mascarpone becomes creamy, smooth and fluffy. The delicate coating of cocoa on the top accentuates the espresso drenched lady fingers, a sponge-like cake.

To say this was an experience to remember is a great understatement. I spent four days
stealing a bit here and there and had this for dessert more than once all while feeling completely spoilt.

Thank you to Mary for her review. She convinced me to buy this in about 5 seconds.

The Indian Mini Samosas are also delicious and gourmet. Artiko seems to specialize in foods that are easy to cook or thaw, taste like gourmet treats and allow you more time to enjoy life without having to wash any dishes.

~The Rebecca Review

Make a Delicious Banana Tiramisu

Read Chocolate Quotes and a Book
about The True Story of Chocolate

Since I never wanted to use raw eggs, I never made Tiramisù. That was until I decided to substitute bananas for the raw eggs. Mascarpone is the secret ingredient in Tiramisù. It has an ivory color and will soon seduce you with a delicate perfume. I find it to be perfect with bananas and rum. This is now my favorite dessert. Tiramisù (tih-ruh-mee-soo) is Italian for "pick me up."

This dish does give you a bit of a heady feeling! It is truly heavenly in any form. Usually it contains very strong coffee. Since not everyone has an espresso machine, I used coffee granules, which work quite well. Lady Fingers are essential and lately I prefer the softer version in place of the dry cookies, which also come in a 7-ounce package.

The packaged cookies are a product of Italy. We prefer not to over soak the cookies. You may wish to double the coffee liquid for the dry cookies. Sometimes I just use cocoa powder and omit all the other chocolate ingredients.

Lady Fingers

1 (7 ounce) package Lady Fingers (you will need 16 cookies) or 1 (3 ounce)
package Fresh Lady Fingers which you might find in the frozen food section
of your local grocery store or you can call 1-800-755-9890 for more information.

The ones by Specialty Bakers, Inc. are the best ones I have tasted.

Coffee Liquid

1/4 cup fat free milk

1 teaspoon instant coffee granules

1 tablespoon rum or apple juice

2 tablespoons granulated sugar

1/4 teaspoon imitation rum extract

Creamy Banana Filling

1 (8 ounce) container Fresh Mascarpone

1/2 cup mashed banana (1 medium banana) Cannot be over ripe!
Will make cheese look curdled.

1/4 teaspoon vanilla extract

1/2 cup confectioners’ sugar

1 tablespoon meringue powder (select ingredients, click M, then #82260 is the item number. Chefmaster is the brand.)This is what I use in place of the eggs.

Toppings

Dutch processed cocoa powder

1 ounce white or semisweet chocolate, shredded

Chocolate Syrup

1 banana, sliced

Whipped Cream

1. Place the the Lady Fingers in a square baking dish.

2. In a small bowl, mix milk, coffee granules, rum or apple juice, granulated sugar

and rum extract. Stir until the sugar has completely dissolved.

Sprinkle this mixture over the Lady Fingers. Leave to soak.

3. In a medium bowl, use a mixer on medium speed to cream the
     mascarpone cheese until smooth. Add in the mashed banana,
     banana flavoring, vanilla, confectioners’ sugar and meringue powder.
    Beat the mixture until thickened and creamy or about 1 minute.
     Beat one more minute until light and fluffy.

4. Pour the banana filling into a piping bag or use a large plastic bag

and snip off one of the corners when ready to use.

5. Place half the soaked Lady Fingers side by side in the middle of a

serving tray. Pipe half the banana filling over the cookies, then use

a small sifter to lightly dust a layer of Dutch cocoa powder over the

filling. You could also substitute grated semisweet chocolate.

6. Top carefully with the rest of the Lady Fingers and then top with

remaining filling. Sprinkle with more cocoa powder, then top with

grated white chocolate. Refrigerate 1/2 an hour to an hour.

7. Just before serving, decorate with bananas and chocolate syrup. The

chocolate syrup looks pretty drizzled from one side the to the other

in stripes across the tiramisu. This is heavenly!

Hint: You can double the recipe sponge cake if you prefer.

You could slice a sponge cake in half and use the cheese as a filling and

icing. Then, top the cake with fresh berries and sprinkle with sugar. You could

also split a sponge cake into three slices, use the cheese as a filling, then top

the entire cake with melted semi-sweet chocolate and decorate around

the edges with Amaretti: small round cookies with an almond flavor.

Serves 2 when using fresh cookies, or 4 when using dry cookies.

Lady Finger Recipe Craig Miyamoto’s Tiramisu Site

How are Lady Fingers made?

Panettone Holiday Cakes Desserts Cookies

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Banana Flavoring

Enhances Banana Flavor in Bakery Items and Smoothies, December 14, 2006

This banana flavoring can be used to enhance any desert or drink where the flavor of banana will be emphasized. This will enhance the flavor of bananas in banana bread and is also delicious when added to fruit shakes. You can mix it into chocolate sauces or add a few drops to pancakes.

The latest way I've been using this is in fruit smoothies. You can put an orange, apple and banana in a blender and add just enough orange juice to make two smoothies. Then add in vanilla, this banana flavoring and your choice of sweetener. Stevia works well, but a floral honey will also add new dimensions of flavor. Blend this with a tablespoon of Soy protein powder and you have a delicious shake. Add in some ice cream and you have something even creamier. Add in some vitamin powder, like the All-One powders and you have a healthy, nutritious, energy shake.

Freezing some of the fruit before making the shake helps to keep the shake fresh and cold without the need for ice. This shake idea is also delicious with kiwi, mango and pineapple. I first started using this to enhance a banana tiramisu and now use it mostly in smoothies and baked items like banana bread.

~The Rebecca Review

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