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In a large bowl, combine the 4 egg whites and brown sugar. Using an electric mixer, whip the mixture on high speed until stiff peaks form. Set aside.

In a separate large bowl, combine the 4 egg yolks, mascarpone cheese, and salt. Using an electric mixer, cream these ingredients together on medium speed until smooth and well combined.

Gently fold the whipped egg whites into the mascarpone mixture in two to three batches. Use a spatula and fold carefully to avoid deflating the egg whites, which helps maintain the airy texture of the tiramisu cream.

Add the chopped bananas to the cream mixture and gently fold until just incorporated.

Pour the banana milk into a shallow dish. Quickly dip each ladyfinger into the banana milk for a maximum of two seconds per side, ensuring they absorb some liquid but do not become soggy. Work in batches to prevent over-soaking.

Arrange a single layer of the banana milk-dipped ladyfingers in the bottom of a glass baking dish (approximately 8x8 inches or similar size).

Spread half of the prepared cream mixture evenly over the layer of ladyfingers. Using a small sieve, heavily dust this cream layer with injeolmi powder. Be generous, as the flavor is subtle.

Repeat the layering process: add another layer of banana milk-dipped ladyfingers, followed by the remaining cream mixture, and a final heavy dusting of injeolmi powder.

Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the dessert to set properly.

Before serving, remove the plastic wrap and top the tiramisu with a final, generous dusting of injeolmi powder.


In a large bowl, combine the 4 egg whites and brown sugar. Using an electric mixer, whip the mixture on high speed until stiff peaks form. Set aside.

In a separate large bowl, combine the 4 egg yolks, mascarpone cheese, and salt. Using an electric mixer, cream these ingredients together on medium speed until smooth and well combined.

Gently fold the whipped egg whites into the mascarpone mixture in two to three batches. Use a spatula and fold carefully to avoid deflating the egg whites, which helps maintain the airy texture of the tiramisu cream.

Add the chopped bananas to the cream mixture and gently fold until just incorporated.

Pour the banana milk into a shallow dish. Quickly dip each ladyfinger into the banana milk for a maximum of two seconds per side, ensuring they absorb some liquid but do not become soggy. Work in batches to prevent over-soaking.

Arrange a single layer of the banana milk-dipped ladyfingers in the bottom of a glass baking dish (approximately 8x8 inches or similar size).

Spread half of the prepared cream mixture evenly over the layer of ladyfingers. Using a small sieve, heavily dust this cream layer with injeolmi powder. Be generous, as the flavor is subtle.

Repeat the layering process: add another layer of banana milk-dipped ladyfingers, followed by the remaining cream mixture, and a final heavy dusting of injeolmi powder.

Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the dessert to set properly.

Before serving, remove the plastic wrap and top the tiramisu with a final, generous dusting of injeolmi powder.
