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Banana Cream Tiramisu

Two favorite desserts, banana cream pie and tiramisu, are combined into one with McCormick® Pure Vanilla Extract providing a sweet depth to this delectable dessert.

Banana Cream Tiramisu


for 4 servings

  • 1 teaspoon granulated sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • ⅓ cup hot espresso (80 mL)
  • .75 oz instant vanilla pudding mix (7 g)
  • 2 cups cold milk (480 mL)
  • 8 oz mascarpone (225 g), room temperature
  • 1 cup heavy cream (240 mL), very cold
  • 11 oz vanilla wafer cookies (310 g), plus more for garnish
  • 5 bananas, cut into ¼-inch-thick slices
  • McCormick® Ground Cinnamon, for dusting

Nutrition Info

  • Calories 771
  • Fat 52g
  • Carbs 77g
  • Fiber 6g
  • Sugar 50g
  • Protein 10g

Estimated values based on one serving size.

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  1. 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.
  2. In a large bowl, whisk together the vanilla pudding mix and milk until smooth. Set aside.
  3. In a separate large bowl, whisk the mascarpone and heavy cream until stiff peaks form, 6–8 minutes.
  4. Fold the whipped cream mixture into the vanilla pudding.
  5. 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.
  6. Cover the baking dish with plastic and refrigerate for at least 1 hour, or up to 1 day, until ready to serve.
  7. Serve with more vanilla wafers for topping.
  8. Enjoy!
Banana Cream Tiramisu