Banana Cream Tiramisu

Name: Banana Cream Tiramisu
Yield: 4
Ingredients: 1 teaspoon granulated sugar; 1 teaspoon McCormick® Pure Vanilla Extract; ⅓ cup hot espresso; .75 oz instant vanilla pudding mix; 2 cups cold milk; 8 oz mascarpone, room temperature; 1 cup heavy cream, very cold; 11 oz vanilla wafer cookies, plus more for garnish; 5 bananas, cut into ¼-inch-thick slices; McCormick® Ground Cinnamon, for dusting

Recipe by McCormick from tasty.co

Desserts

Ingredients

4 servings

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1 teaspoon granulated sugar
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1 teaspoon McCormick® Pure Vanilla Extract
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⅓ cup hot espresso
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.75 oz instant vanilla pudding mix
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2 cups cold milk

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8 oz mascarpone, room temperature
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1 cup heavy cream, very cold
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11 oz vanilla wafer cookies, plus more for garnish
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5 bananas, cut into ¼-inch-thick slices
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McCormick® Ground Cinnamon, for dusting

Instructions

In a small bowl or measuring cup, combine the sugar, McCormick® Pure Vanilla Extract, and espresso. Stir to combine, then let cool to room temperature.
In a large bowl, whisk together the vanilla pudding mix and milk until smooth. Set aside.
In a separate large bowl, whisk the mascarpone and heavy cream until stiff peaks form, 6–8 minutes.
Fold the whipped cream mixture into the vanilla pudding.
Arrange a layer of vanilla wafers on the bottom of a medium baking dish or pie dish. Using a pastry brush, dab the espresso mixture on the tops of the cookies until slightly saturated. Arrange a layer of banana slices over the cookies, then spread an even layer of vanilla pudding on top. Repeat to make 3 layers total. Dust the top with McCormick® Ground Cinnamon.
Cover the baking dish with plastic and refrigerate for at least 1 hour, or up to 1 day, until ready to serve.
Serve with more vanilla wafers for topping.
Enjoy!