I have to admit, this might just be the dessert I’m most proud of ever making. It’s that good. This Bourbon Banana Pudding Tiramisu brings together some of the best flavors you can imagine into one dreamy, irresistible treat. Creamy, sweet, and perfectly smooth, with a little kick from the coffee and bourbon that makes it extra special. It’s seriously my go-to when I’m craving something decadent but fuss-free.

What I love most? You don’t need to cook anything for this recipe. Just like classic tiramisu, it’s all about assembling the layers and then letting it chill for a bit. That means less stress, less mess, and more time to relax (or hide in the kitchen for a quick taste test). It’s foolproof and perfect for bringing to any get-together or keeping ready for surprise guests. Plus, it always impresses—everyone wonders how you came up with such a genius combo! 😉

The ingredients you’ll need for this banana tiramisu

These simple ingredients work together in perfect harmony. You don’t have to be a pro to pull this off, and the result is so worth it! Here’s what you’ll want to have on hand:

• 4 medium bananas
• 4 large egg yolks
• 100 grams granulated sugar (about 1/2 cup)
• 3/4 cup heavy cream
• 50 grams granulated sugar (1/4 cup)
• 228 grams mascarpone cheese (1 cup, softened to room temperature)
• 200 grams ladyfingers (1 bag) or 200 grams of vanilla wafers
• 2 cups strong coffee, cooled
• 3 tablespoons bourbon
• Unsweetened cocoa powder, for dusting

Why is this recipe in grams?

Baking is a science, and I’m telling you — weighing ingredients makes a huge difference! Especially when it comes to delicate desserts like this tiramisu, using grams instead of cups gives you way better, more consistent results. I know using a kitchen scale might feel extra if you’re used to measuring in cups, but trust me, it’s a game-changer for recipes like this. If you don’t have one yet, it’s time to grab a small, affordable kitchen scale. It’s an investment that’ll pay off every time you bake!

Why does this recipe include bourbon?

Bourbon is a type of whiskey that’s made from corn. Because of that, it has these lovely caramel and vanilla notes that make it a total star in desserts. It adds a warm, rich depth that’s hard to get from anything else and really takes this tiramisu up a notch. If you’re curious about baking with bourbon, it’s worth experimenting with because it adds this cozy complexity you might not expect.

In this recipe, we mix the bourbon into the coffee, which we then use to soak the ladyfingers. Since this dessert isn’t baked, the bourbon doesn’t cook off, so the whole dessert carries a subtle boozy warmth. I love that touch—it balances the sweetness of the bananas and creamy layers perfectly. Just a quick heads-up though: if you’re serving kids, be mindful of the alcohol content.

How to bring this tiramisu together

The trickiest part of this whole recipe is getting the egg yolks and sugar whisked just right, plus whipping the cream to fluffy perfection. But after that, it’s smooth sailing with the layering. If you’ve got a stand mixer or a hand mixer, now’s the time to use it—it’ll save your arm and get those peaks exactly right. No mixer? No worries, you can do it by hand, it just takes a bit more muscle and patience. Here’s how I put this together:

• Mash two of the bananas really well until smooth. Slice the other two bananas thinly and set them aside for layering.
• Whisk the egg yolks with the 1/2 cup sugar until the mixture lightens in color and almost doubles in size—this step adds sweetness and fluff.
• In a separate bowl, whip the heavy cream with the 1/4 cup sugar until stiff peaks form, then gently fold in the mascarpone cheese until smooth and creamy.
• Carefully fold the egg yolk mixture into the whipped mascarpone cream, then stir in the mashed bananas, combining everything just until mixed—don’t overdo it.
• In a shallow dish, stir together the cooled coffee and bourbon. Dust the bottom of a 12″ x 9″ baking dish generously with cocoa powder.
• Quickly dip each ladyfinger in the coffee-bourbon mix—don’t soak them too long or they’ll get soggy. Arrange a layer of dipped ladyfingers in the baking dish, then spread half the cream mixture over the top and scatter with banana slices.
• Repeat the layering one more time, finishing with the banana slices on top.
• Seal the dish tightly with plastic wrap and chill in the fridge for at least 6 hours, but preferably up to 24 hours to let all those flavors meld beautifully.
• Right before serving, dust the top with more cocoa powder for that classic tiramisu look and a slight chocolate kick.
• Serve chilled and dig in with a big smile!

FAQ

Can I skip the bourbon?

Absolutely! If you prefer to avoid alcohol or want to keep it kid-friendly, just leave the bourbon out of the coffee mix. You can also substitute regular coffee with decaf if you’d like to keep it caffeine-free. It will still taste delicious!

Can I prep this dessert ahead of time?

You sure can! I recommend making it no more than a day in advance. After 24 hours, the ladyfingers soak up too much moisture and it can get a little mushy. So, for the best texture, eat it within a day of assembling.

And there you have it! My Bourbon Banana Pudding Tiramisu is a total crowd-pleaser that’s as fun to make as it is to eat.

Don’t hesitate to drop any questions, share your thoughts, or tell me how it went! I always love hearing from you <3

Watch the recipe here

The video might look a bit different than the written recipe. For the best results, I recommend following the instructions above closely.

Storage Tips

If you have leftovers (and trust me, you might!), store your Bourbon Banana Pudding Tiramisu covered tightly in the fridge. It will keep beautifully for up to 2 days. After that, the ladyfingers will start to get overly soggy and the texture changes, so try to enjoy it sooner rather than later. For the best taste and presentation, always let it chill in the fridge until ready to serve.

Make-Ahead Tips

This dessert is a fantastic make-ahead option! You can assemble it up to a day before you plan to serve it. Just cover tightly with plastic wrap and chill overnight. This way, all those flavors get to mingle together, and it’ll be ready for you when guests arrive or when you just want a sweet treat waiting in the fridge. Just avoid prepping it more than 24 hours ahead to keep the texture on point.

Variations

• Swap the bourbon: If you don’t want alcohol, try a splash of vanilla extract or a flavored coffee liqueur substitute to keep that rich flavor.
• Fruit twist: Add layers of fresh strawberries or raspberries along with the bananas for a fruity surprise.
• Cookie alternative: Instead of ladyfingers or vanilla wafers, experiment with graham crackers or biscotti for a different crunch.
• Dairy-free: You can try coconut cream and dairy-free cream cheese alternatives to make this dessert vegan-friendly.

Serving Suggestions

This dessert shines best on its own with a nice dusting of cocoa powder, but you can serve it alongside a cup of espresso or a small glass of dessert wine for an elegant touch. It also pairs well with fresh berries or a dollop of lightly whipped cream if you want to add more creaminess. For casual family dinners, it’s perfect just as is!

Recipe FAQs

Can I use instant coffee instead of brewed coffee?

Yes! Instant coffee works fine as long as you make it strong and let it cool before using. The goal is to have that rich coffee flavor soaking into the ladyfingers without making them soggy.

Is it safe to eat raw egg yolks in this recipe?

This recipe does use raw egg yolks, which is traditional for tiramisu. If you’re worried about egg safety, look for pasteurized eggs at the store or opt for an eggless substitute. Alternatively, use a trusted recipe that cooks the eggs gently to reduce any risk.

Can I double this recipe for a larger crowd?

Definitely! Just use a bigger dish or two baking dishes. Keep the same ratio of ingredients and layering instructions to ensure it turns out perfectly.

How long should I let the tiramisu chill?

I recommend chilling it at least 6 hours, but overnight is best. This gives enough time for the flavors to come together and the dessert to set nicely.

What if I don’t have mascarpone cheese?

You can substitute with an equal amount of cream cheese mixed with a little heavy cream to get a similar texture, but mascarpone really is the star here for that authentic creamy flavor.