Banana Milk Injeolmi Tiramisu
Banana Milk Injeolmi Tiramisu
Ingredients
For the Cream Mixture
- 4 large pasteurized eggs, separated
- 1/4 cup brown sugar
- 16 ounces mascarpone cheese
- 1/2 teaspoon salt
- 3 bananas, large-ish, chopped into small pieces
For Assembly
- 1 quart banana milk, such as Binggrae Banana Flavored Milk Drink
- 7 ounces ladyfingers
- 1/2 cup injeolmi powder, roasted soybean flour, plus more for dusting
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 5 min
- 4
Add the chopped bananas to the cream mixture and gently fold until just incorporated.
⏱️ 2 min
- 5
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.
⏱️ 5 min
- 6
Arrange a single layer of the banana milk-dipped ladyfingers in the bottom of a glass baking dish (approximately 8x8 inches or similar size).
⏱️ 3 min
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 3 min
- 9
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.
⏱️ 240 min
- 10
Before serving, remove the plastic wrap and top the tiramisu with a final, generous dusting of injeolmi powder.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Banana Milk Injeolmi Tiramisu
Ingredients
For the Cream Mixture
- 4 large pasteurized eggs, separated
- 1/4 cup brown sugar
- 16 ounces mascarpone cheese
- 1/2 teaspoon salt
- 3 bananas, large-ish, chopped into small pieces
For Assembly
- 1 quart banana milk, such as Binggrae Banana Flavored Milk Drink
- 7 ounces ladyfingers
- 1/2 cup injeolmi powder, roasted soybean flour, plus more for dusting
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 5 min - 4
Add the chopped bananas to the cream mixture and gently fold until just incorporated.
⏱️ 2 min - 5
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.
⏱️ 5 min - 6
Arrange a single layer of the banana milk-dipped ladyfingers in the bottom of a glass baking dish (approximately 8x8 inches or similar size).
⏱️ 3 min - 7
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.
⏱️ 3 min - 8
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.
⏱️ 3 min - 9
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.
⏱️ 240 min - 10
Before serving, remove the plastic wrap and top the tiramisu with a final, generous dusting of injeolmi powder.
⏱️ 1 min