I'm sitting here at the kitchen island looking out at the huge picture window in the kitchen watching a Cat 3 hurricane go by. It's stunning. Nature is absurd. Because I still have power, and nothing that needs to be done (except hurricane party of course- my Floridian readers, you know what I'm talking about), I decided to blog- while the power is still on. So with that I leave you with this delight- Tiramisu Swirl Banana Ice Cream Sheet Cake! I love Tiramisu. It's in my blood. I can't help it. This is a different take: healthier and lighter that mimics the flavors of Tiramisu so delicately.
1/4 cup cashews
1/4 cup pecans
1 tablespoon ground cashews
3 tablespoons cocoa nibs + 2 teaspoons instant coffee/espresso
1 cup ground cashews
6 ripe bananas
1/3 cup grade B maple syrup
1/3 cup coconut oil
1 tablespoon vanilla extract
2 tablespoons ground cinnamon
2 tablespoons cocoa powder
A dash of cognac or coffee liqueur, mixed into filling layer, to taste
Make the base: add base ingredients into food processor and pulse into a powder, be careful not to over pulse it as it can turn into a butter. Pour the base into a shallow casserole dish.
Make the coffee layer: grind coffee layer ingredients in a coffee grinder until it becomes a powder, set aside.
Make the filling: combine the ingredients into a food processor and process until creamy smooth.
Mix the dusting layer into a bowl and stir until incorporated.
Assemble: Spoon half of the filling over the base and then sprinkle the coffee layer over top. Carefully spoon the rest of the filling over top of the coffee layer before sprinkling with the dusting layer. Using a butter knife or fork, gently swirl the dusting layer into the filling layers- careful not to over swirl it or go too deep disturbing the base.
To set: Place in freezer for several hours or overnight, thaw 15-20 minutes prior to cutting and serving.
Serve with a cappuccino because it is Tiramisu, after all.
Recipe adapted from Ani Phyo
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