Banana and Caramel Tiramisu Cake

Banana and Caramel Tiramisu Cake

Banana and Caramel Tiramisu Cake

Prep and cook time: 1 hour 10 minutes

Serves 12-16

INGREDIENTS

250g unsalted butter, chopped and softened
2/3 cup (150g) brown sugar
4 eggs
3 very ripe bananas, mashed
100g chopped dark chocolate, plus extra chopped to serve
395g can sweetened condensed milk
3/4 cup (200g) Greek yoghurt
2 ²/3 cup (400g) plain flour, sifted
3 tsp baking powder, sifted
500g mascarpone cheese
1/2 cup (125ml) thickened cream
1/4 cup (25g) icing sugar mixture, sifted

For the caramel coffee sauce

1 cup (245g) thickened cream
1 tbsp coffee granules
3/4 cup (170g) caster sugar
100g unsalted butter, chopped
David Jones Single Origin Coffee Beans, chopped to serve

METHOD

1. Preheat oven to 180°C (160°C fan-forced). Grease and line the base and sides of 2 x 20cm-round cake tin. Set aside.

2. Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Scrape down sides of the bowl. Add eggs, one at a time, beating well after each addition. Fold in the mashed bananas, chocolate, condensed milk and yoghurt.

3. Gently fold through the flour and baking powder until just combined.

4. Spoon the mixture into the prepared tins and bake for 50 minutes or until a skewer inserted into the centre of the cakes comes out clean.

5. Stand for 10 minutes before turning out on a wire rack to cool completely.

6. To make the caramel sauce, place the cream and coffee in a small saucepan over low heat and stir until the coffee dissolves. Set aside. Place sugar and 2 tablespoons of water in a small saucepan over medium heat, stir until the sugar dissolves then cook without stirring for 7 minutes or until golden brown.

7. Remove from heat and carefully add the cream mixture and butter. Return to the heat and stir until the caramel dissolves. Simmer for 2-3 minutes or until slightly reduced. Set aside to cool to room temperature, then refrigerate until cold.

8. Place the mascarpone cheese, thickened cream and icing sugar in a bowl and whisk until thick.

9. To serve, trim the top of one of the cakes, spread with the mascarpone mixture and top with remaining cake. Drizzle over the coffee caramel sauce and top with chopped chocolate and coffee beans.

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