Blackcurrant and banana tiramisu
130 g sugar
¼ cup ground almonds
1 teaspoon dark rum
½ teaspoon Mahleb
1/3 of Tonka bean
1 teaspoon baking powder
60 g flour
400 ml of milk
120 g sugar
3 level tablespoons flour
Natural vanilla extract
300 g natural cream cheese, such as Philadelphia
5 g of gelatin and 2-3 tablespoons of milk
If you have Savoiardi biscuits, omit the first group of ingredients. Otherwise, proceed with their preparation. Beat the egg whites with a pinch of salt until stiff peaks. Use a hand mixer. Add a little sugar and continue working with a minute or two. In another bowl, beat the egg yolks with the remaining sugar. Then, little by little, stir in the whites. Gradually add the rum, mahleb, grated tonka bean, the sifted flour and baking powder. The final phase is carried out by stirring gently with a spatula.
Put the dough in a pastry bag and make long-shaped cookies (such as Savoiardi biscuits) on a sheet of parchment paper. Bake at 180°C until golden brown (about 10-15 minutes). Cool on a wire rack.
Beat the ingredients of the second group in a bowl until smooth (use a blender). Start with eggs and sugar, then add the flour, vanilla and milk. Simmer on the stove until the cream thickens. Cool. Then add the cheese. Dissolve the gelatin with a little milk in a water bath. Stir in the cream as well. By cons, if the tiramisu is served without being removed from the mold, omit the gelatin. The cream will be dense enough without it.
To assemble the tiramisu, take a rectangular cake pan (mine was about 20 cm long). Line with with transparent film (if you plan to unmold the tiramisu). Spread a little cream on the bottom. Mix in a bowl some milk, blackcurrant syrup and liqueur. Dip the biscuits both sides in that mixture. Then arrange on the cream. Cover with blackcurrant jam. Alternate these layers 1 or 2 times. Make a layer of banana slices between one of them.
Cover the tiramisu and chill in the refrigerator for at least 6 hours. Before serving, sprinkle with cocoa powder (natural or sweet).