Caramel Banana Tiramisu Recipes

Steps:

• Combine pudding mix and milk in a medium bowl and whisk to thicken. Add 1/3 cup caramel dip and sour cream and whisk to combine. Fold in whipped topping. Dip 15 ladyfingers in orange juice and arrange one layer of soaked fingers in a 9"x11" dish. Spread 1/2 cup caramel dip on top of ladyfingers. Spoon half of cream mixture over caramel and spread into an even layer, top with half of banana slices. Repeat process with remaining ingrediants. For topping, spread whipped topping over all, drizzle with caramel apple dip and sprinkle with cinnamon.

Steps:

• Combine brewed espresso, 2 tablespoons liqueur, 1 tablespoon sugar, and vanilla extract in a wide bowl. Set aside.
• Set a bowl over a saucepan of barely simmering water. Add remaining liqueur, 3 tablespoons sugar, and egg yolks to the bowl. Beat using an electric mixer on medium speed until tripled in volume, 5 to 8 minutes. Remove from heat and beat in mascarpone cheese until just combined. Let cool, 5 to 10 minutes.
• Whip cream in a bowl using an electric mixer until it holds stiff peaks, 3 to 4 minutes. Fold 1/2 of the whipped cream into the cooled mascarpone mixture. Fold in remaining cream until fully incorporated; whipped cream will deflate a little.
• Dip 1/2 of the ladyfingers very quickly into the espresso mixture. Line the bottom of a 9-inch square dish with cookies, breaking a few to fit as needed. Spoon 1/2 of the mascarpone filling over and spread into an even layer. Top with grated chocolate.
• Dip remaining ladyfingers quickly into espresso and arrange a second layer over filling. Spoon remaining mascarpone mixture over, and dust with 1 tablespoon cocoa powder. Cover with plastic wrap and refrigerate for at least 6 hours.
• Remove tiramisu from the refrigerator and leave at room temperature for 20 minutes.
• Meanwhile, stir sugar and cold water together in a saucepan over medium-high heat. Cook, without stirring, until sugar has turned a deep amber hue, 10 to 12 minutes.
• Warm cream in a small saucepan over medium-low heat, 3 to 4 minutes. Whisk cream slowly into the caramel and let simmer over medium-low heat until smooth, 2 to 3 minutes. Remove from heat. Whisk in butter, followed by salt.
• Dust tiramisu with remaining cocoa powder and serve with warm caramel sauce.

Steps:

• 1. Combine pudding mix and cold milk in a medium bowl and whisk to thicken. Add 1/3 cup Marzetti Caramel Apple Dip and sour cream and whisk to combine. Fold in whipped topping. Dip 15 ladyfingers in orange juice and arrange one layer of soaked fingers in a 9" x 11" dish. Spread 1/2 cup Caramel Apple Dip on top of ladyfingers. Spoon half of cream mixture over caramel and spread into an even layer; top with half of banana slices. Repeat process with remaining ingredients.
• 2. For topping, spread whipped topping over all, drizzle with Caramel Apple Dip and sprinkle with cinnamon.

Steps:

• Combine pudding mix and cold milk in a medium bowl and whisk to thicken.
• Add 1/3 cup Marzetti Old Fashioned Caramel Dip and sour cream and whisk to combine. Fold in whipped topping.
• Dip 15 ladyfingers in orange juice and arrange one layer of soaked fingers in a 9x11 dish.
• Spread 1/2 cup Marzetti Old Fashioned Caramel Dip on top of ladyfingers.
• Spoon half of cream mixture over caramel and spread into an even layer.
• Top with half of banana slices. Repeat process with remaining ingredients.
• For topping, spread whipped topping over all, drizzle with Marzetti Old Fashioned Caramel Dip and sprinkle with cinnamon.

Steps:

• Combine pudding mix and cold milk in a medium bowl and whisk to thicken.
• Add 1/3 cup Marzetti Old Fashioned Caramel Dip and sour cream and whisk to combine. Fold in whipped topping.
• Dip 15 ladyfingers in orange juice and arrange one layer of soaked fingers in a 9x11 dish.
• Spread 1/2 cup Marzetti Old Fashioned Caramel Dip on top of ladyfingers.
• Spoon half of cream mixture over caramel and spread into an even layer.
• Top with half of banana slices. Repeat process with remaining ingredients.
• For topping, spread whipped topping over all, drizzle with Marzetti Old Fashioned Caramel Dip and sprinkle with cinnamon.