Someone will surely recognize today’s recipe, because we prepared yesterday during the Festival “Folklore e Enogastronomia” in Verrès (Italy) along with a cute group of children and former child… 🙂 . If you were not there or have not recognized this recipe, today we’re presentin a delicious variation of the classic tiramisu, with bananas, nutella and brown sugar 🙂 .
Yesterday we had a lot of fun in Verres, despite the weather conditions; we held two cooking workshops in which everyone participated with enthusiasm 🙂 . In the morning children have prepared a tuna mousse and a cocktail (non-alcoholic 😉 ). In the afternoon, the group was joined by the “former” kids of the Pro Loco, for the preparation of tiramisu 😀 .
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Banana and Nutella Tiramisù
- 500 g of mascarpone cheese
- 3 bananas
- 4 eggs
- 100 g of brown sugar
- 50 g of muscovado sugar
- 600 g of savoiardi ora ladyfingers biscuits
To soak the biscuits
- about 500 ml of milk
- 2 tablespoons of muscovado sugar
Start by beating the mascarpone eith thesugars, preferably finely chopped with the help of a mixer. Then puree the bananas and add to the rest.
Separate egg yolks from egg whites, add the first to the other ingredients.
Beat the egg whites until stiff and, with a spatula, gently add them to the cream. Let the mixture aside for a moment.
Heat a little milk and melt the muscovado in it.
Now you can proceed with the composition of tiramisu alternating ladyfingers soaked in milk, nutella spread and banana cream. For a simpler adding of nutella, just heat a few minutes in a water bath.
Let stand tiramisu a couple of hours in the fridge, even better all night; just before serving, sprinkle lightly with cocoa.