Banoffee Tiramisu
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Prep Time
15 MINS
- KCals 257
- Carbs 32G
Ingredients
- 2 medium bananas peeled and thinly slices
- 2 tsp lemon juice
- 300 g ricotta cheese
- 2 tsp vanilla extract
- 3 tbsp white granulated sweetener
- 8 sponge fingers halved
- 1 tbsp instant coffee granules
- 6 tbsp boiling water
- 8 tsp reduced sugar chocolate dessert topping
- 8 tsp reduced sugar caramel dessert topping
To decorate:
- 2 tsp reduced sugar caramel dessert topping
- ¼ tsp cocoa powder
Instructions
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Mix the instant coffee with 6 tbsp of boiling water and stir until dissolved. Leave to cool.
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Place the bananas on a plate and sprinkle with the lemon juice. Turn the banana slices over until coated with the lemon juice. This will stop the bananas from turning brown. Set aside.
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Place the ricotta, vanilla extract and white granulated sweetener in a medium mixing bowl. Stir with a wooden spoon until smooth and set aside.
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Place two sponge finger halves in the bottom of each serving dish. Divide 3 tbsp of the dissolved coffee between the four dishes, drizzling it over the sponge fingers.
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Drizzle 1 tsp of chocolate dessert topping and 1 tsp of caramel dessert topping over the sponge fingers in each dish.
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Place a dessert spoonful of the ricotta mixture on top of the sponge fingers in each dish and spread over.
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Reserve 8 banana slices for decoration then divide the rest of the bananas between the four dishes, spreading out evenly.
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Place two sponge finger halves on top of the ricotta in each dish and drizzle with the remaining 3 tbsp of dissolved coffee.
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Drizzle each with 1 tsp of chocolate dessert topping and 1 tsp of caramel dessert topping.
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Divide the remaining ricotta mixture between the four dishes and roughly smooth over the top.
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Cover with cling film and place in the fridge for a minimum of 2 hours to allow the sponge fingers to absorb the coffee and for the flavours to mingle.
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Just before serving, drizzle the top of each with 1/2 tsp of caramel sauce and dust with a little cocoa powder. Place two of the reserved banana slices on top and serve.