Tipsy Tiramisu
1h 0m prep 25m cook 1h 25m ready
A modern Italian dessert made with espresso-soaked ladyfingers and mascarpone cream, served chilled. This version includes a variety of other desserts in the recipe, but the core tiramisu is classic.
Ingredients
- 1 piece fresh ginger
- 3/4 cup ripe banana mashed
- 1/4 cup cognac
- 6 tbsp unsalted butter
- 1/3 cup blackstrap molasses
- 3/4 cup dark brown sugar
- 1 egg
- 2 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 3/4 tsp nutmeg
- 3/4 cup dark brown sugar
- 6 tbsp unsalted butter
- 3 tbsp light corn syrup
- 3 tbsp cognac
- 3 tbsp crème de banana
- 4 bananas sliced lengthwise
- Vanilla ice cream
- 1 instant devil's food pudding mix
- 1 cup milk
- 1/4 cup vodka
- 1/2 cup unsweetened cocoa powder
- 3 oz bittersweet chocolate chopped
- 3/4 cup unsalted butter
- 1 1/2 cup sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp kirsch
- 1 tbsp cherry liqueur
- 1 tbsp chocolate liqueur
- 2 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup sour cream
- 1 lime juiced
- 3/4 cup sugar
- 2 cup frozen sweet cherries
- 2 tsp cornstarch
- 1/4 cup kirsch
- 1 1/4 cup heavy cream
- 1 cup confectioners' sugar
- 1 tsp kirsch
- 24 maraschino cherries
- 2 cup all-purpose flour
- 1/4 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 5 1/2 tbsp unsalted butter
- 3/4 cup buttermilk
- 2 eggs beaten
- 1 tsp vanilla extract
- 3 tbsp brandy
- 1 cup strawberries sliced
- 1 cup raspberries
- 1 cup blueberries
- 3/4 cup sugar
- 1/2 cup lemon juice
- 2 cup heavy cream
- 3 tbsp confectioners' sugar
- 2 tbsp brandy
- 1 cup unsalted butter
- 2 cup sugar
- 4 eggs
- 3 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1 cup milk
- 1 tsp vanilla extract
- 3/4 cup dark rum
- 4 tbsp unsalted butter
- 1 cup sugar
- 1/2 cup dark rum
- 3 tbsp confectioners' sugar
- 3 3/4 cup all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cloves
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp nutmeg
- 1/2 cup salted butter
- 1 cup light brown sugar
- 1 cup sugar
- 4 eggs
- 1 1/4 cup honey
- 1 lemon juiced and zested
- 1 honey beer
- 1/2 cup salted butter
- 3 1/2 cup confectioners' sugar
- 1/2 cup honey beer
- 2 tbsp honey
- 2 cup mixed nuts
- 1/2 cup unsalted butter
- 3/4 cup brown sugar
- 2 eggs
- 2 tbsp fresh ginger grated
- 1/2 tsp vanilla extract
- 1/4 cup dark rum
- 1 3/4 cup all-purpose flour
- 1 1/2 tsp ground ginger
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 1/3 cup buttermilk
- 1/2 cup unsalted butter melted
- 1/2 cup sugar
- 1/4 cup honey
- 1/4 cup evaporated milk
- 1/4 cup light rum
- 2 tsp vanilla extract
- 1/2 cup candied ginger chopped
- Vanilla or rum-raisin ice cream
- 1 cup unsalted butter
- 2 cup sugar
- 1 tsp vanilla extract
- 2 tbsp bourbon
- 4 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup whole milk
- 10 egg whites
- 3/4 cup unsalted butter
- 1 3/4 cup sugar
- 1/3 tsp salt
- 10 egg yolks
- 2 cup pecans toasted, then chopped
- 1 cup golden raisins chopped
- 1 1/2 cup assorted dried fruits chopped
- 1/2 cup candied cherries
- 1 1/2 cup unsweetened shredded coconut toasted
- 1 cup bourbon
- 1/3 cup orange juice
- 1 cup unsalted butter
- 1/4 tsp salt
- 3 cup confectioners' sugar
- 1/4 cup bourbon
- 1/4 cup half-and-half
- 3 cup all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter
- 2 cup sugar
- 1 tsp vanilla extract
- 6 egg whites
- red food coloring
- 2 cup Champagne
- 3/4 cup unsalted butter
- 4 cup confectioners' sugar
- 1/2 cup Champagne
- 1/4 cup whole milk
- 1 tbsp vanilla extract
- red food coloring
- 4 eggs separated
- 1/2 cup walnuts ground fine
- 1/2 cup sugar
- 1/2 cup all-purpose flour
- 2 tsp baking powder
- 2 cup walnuts chopped
- 1 salted mixed nuts chopped
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter melted
- 2 eggs beaten
- 2 tbsp spiced rum
- 1/4 cup honey
- 1/4 cup spiced rum
- Toasted meringues
- 3 egg whites
- 5 sugar
- 3 egg yolks
- 3 sugar
- 0.5 all-purpose flour sifted
- Confectioners' sugar
- 2 pack mascarpone cheese
- 3 eggs separated
- 6 tbsp sugar
- 3 tbsp hazelnut liqueur
- 3 tbsp dark rum
- 1/4 cup coffee liqueur
- 1 cup heavy cream
- 1 3/4 cup espresso or strong-brewed coffee
- 1/3 cup cocoa powder
- 1 1/2 cup assorted dried fruits chopped
- 1 tsp fresh ginger grated
- 1/2 cup golden raisins
- 3/4 cup unsweetened flaked coconut
- 1 cup coconut rum
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cardamom
- 1/2 cup unsalted butter
- 3/4 cup dark brown sugar
- 1 egg
- 1 cup macadamia nuts or walnuts chopped
- 1/4 cup sugar
- 1/4 cup pineapple juice
- 1 lemon juiced
- 3 tbsp light rum
- 1 pack cream cheese
- 6 tbsp unsalted butter
- 3 cup confectioners' sugar
- 1 tbsp light rum
- 1/2 tsp fresh ginger grated
- 1/4 cup unsweetened flaked coconut
- 3/4 cup assorted dried pineapple, papaya, and mango
- 1/4 cup candied ginger
- 1/4 cup whole macadamia nuts or walnuts
Nutrition (per serving, estimated)
Estimated based off 181 of 213 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 504 mg
- Iron: 11.4 mg
- Magnesium: 175 mg
- Phosphorus: 783 mg
- Potassium: 1144 mg
- Zinc: 5.09 mg
Let's Cook
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Step 1.
Preheat the oven to 350°F. Grease two 12-cup cupcake pans.
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Step 2.
In a small saucepan, bring a 3-inch piece of fresh ginger and ½ cup water to a boil. Remove from heat and let steep for 15 minutes. Discard the ginger piece, then stir ¾ cup mashed ripe banana and ¼ cup cognac into the ginger water.
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Step 3.
In a mixing bowl, beat 6 tablespoons (¾ stick) unsalted butter, ⅓ cup blackstrap molasses, and ¾ cup dark brown sugar until creamy. Beat in 1 egg.
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Step 4.
In a separate bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and ¾ teaspoon nutmeg.
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Step 5.
Beat the flour mixture and the banana-ginger-cognac mixture into the butter mixture in three alternating additions, starting and ending with flour. Pour the batter into the prepared cupcake pans. Bake for 20 to 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool.
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Step 6.
While the cupcakes bake, make the Foster sauce: In a saucepan over medium heat, combine ¾ cup dark brown sugar, 6 tablespoons (¾ stick) unsalted butter, and 3 tablespoons light corn syrup. Stir until the mixture reaches a low simmer. Remove from heat and stir in 3 tablespoons cognac and 3 tablespoons crème de banana. Set aside.
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Step 7.
When ready to serve, heat a flambé pan in a warm oven (275°F) for 10 to 15 minutes. Remove the pan and place it on a hotplate in the center of the table. Arrange 4 bananas, sliced lengthwise, around the perimeter of the pan and add a few spoonfuls of the Foster sauce. Stack the cupcakes in the center of the pan. Top with vanilla ice cream and the remaining sauce. Carefully ignite the sauce with a long match or lighter, and serve immediately.
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