If banoffee pie and tiramisu had a dessert baby, this would be it. This Banoffee Tiramisu is layered with coffee-soaked ladyfingers, silky mascarpone cream, rich caramel, fresh bananas, and chocolate shavings for the ultimate no-bake dessert.

It’s creamy, indulgent, slightly nostalgic, and dangerously easy to eat straight from the dish with a spoon. The combination of banana, coffee, caramel, and mascarpone works so beautifully together that it tastes like something from a fancy café — but it’s surprisingly simple to make at home.

The best part? No baking required.

Perfect for dinner parties, birthdays, holidays, or whenever you need a showstopper dessert with minimal effort.

Banoffee Tiramisu

Prep Time

30 minutes

Chill Time

6 hours minimum (overnight preferred)

Serves

8–10

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Ingredients

For the Cream Layer

500g mascarpone cheese, room temperature

300ml whipping cream

120g icing sugar

2 tsp vanilla extract

Pinch of salt

For the Caramel Layer

Option 1 – Easy Version

1 tin caramel treat or dulce de leche

Option 2 – Homemade Caramel

100g butter

100g brown sugar

1 tin condensed milk (397g)

Pinch of salt

For the Coffee Layer

250ml strong brewed coffee, cooled

1–2 tbsp Kahlúa, dark rum, or brandy (optional)

For Assembly

200g ladyfinger biscuits (savoiardi)

3–4 ripe bananas, sliced

Juice of ½ lemon (optional)

For Topping

Dark chocolate, grated

Extra caramel drizzle

Fresh banana slices

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Instructions

Step 1: Make the Cream Filling

In a large mixing bowl, whip the cream and icing sugar until soft peaks form.

Add the mascarpone cheese, vanilla extract, and salt. Beat again until thick, smooth, and creamy. Be careful not to overmix, as mascarpone can split if beaten too much.

Set aside.

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Step 2: Prepare the Caramel

If using caramel treat or dulce de leche, simply whisk until smooth.

For homemade caramel:

Add butter and brown sugar to a saucepan over medium heat.

Stir until melted and bubbling.

Pour in the condensed milk and whisk continuously.

Cook for 5–7 minutes until thickened and glossy.

Add a pinch of salt and allow to cool completely before using.

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Step 3: Prep the Bananas

Slice the bananas and lightly toss with lemon juice if desired. This helps slow down browning.

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Step 4: Assemble the Tiramisu

Quickly dip each ladyfinger into the cooled coffee mixture for about 1 second per side. Do not soak them or they’ll become too soft.

Arrange a layer of coffee-soaked biscuits in the base of your serving dish.

Spread over a layer of caramel.

Top with sliced bananas.

Spread over half the mascarpone cream.

Repeat the layers:

Ladyfingers

Caramel

Bananas

Cream

Smooth the top layer neatly.

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Step 5: Chill

Cover and refrigerate for at least 6 hours, but overnight is best for the flavours and texture to develop properly.

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Step 6: Decorate and Serve

Before serving, top with:

Cocoa powder or Grated dark chocolate

A drizzle of caramel

Fresh banana slices

Serve chilled.

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Tips for the Best Banoffee Tiramisu

Always use cold marscapone!

Don’t oversoak the biscuits or the dessert can become soggy.

Overnight chilling gives the best texture and flavour.

A pinch of salt in the caramel balances the sweetness beautifully.

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Storage

Store covered in the fridge for up to 3 days.

This dessert is best enjoyed cold straight from the fridge.

Freezing is not recommended as the bananas may become watery once thawed.

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Frequently Asked Questions

Can I make Banoffee Tiramisu ahead of time?

Yes — it’s actually better made the day before because the layers soften and develop more flavour overnight.

What dish size works best?

A medium rectangular dish around 20x30cm works perfectly.

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Why You’ll Love This Recipe

No baking required

Easy to prepare ahead

Rich, creamy, and indulgent

Perfect mix of banoffee pie and tiramisu

Ideal for entertaining

Crowd-pleasing dessert