Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
Banana Trifle with Mascarpone Cream and Caramelized Pecans ( Eggless & NO-BAKE Dessert)
Brace yourself for some drooling after you see the recipe for this rich and creamy trifle dessert made with layers of mascarpone cream, banana slices, espresso-soaked vanilla wafers and caramelized pecan pieces. No bake and no eggs in this recipe!
I could call this amazing creation a tiramisu’ given that, just like tiramisu’, it’s a creamy and rich dessert filled with mascarpone cream layered with coffee-flavored cookies.
Every spoonful of this creamy dessert is an amazing combination of sweet and creamy, nutty and coffee-licious!
How to make the mascarpone cream:
There are different ways you can make the cream: start with whipping the heavy cream and add the mascarpone. Or mix the mascarpone with the powdered sugar, whip the whipping cream on a separate bowl and combine the two.
Either way it works, as long as you don’t over-mix the cream. If you mix too fast or for too long, the cream with start to “impazzire” (Italian for “go crazy”), it will start to curdle and then separate into a buttery paste and liquid mixture. NOT good.
Make sure to whip until combine and stop.
Once you refrigerate this cream it will harden a bit. So I recommend place into a piping bag when ready and refrigerate until ready to assemble and serve.
How to to caramelize the nuts:
First of all, for this recipe you can use walnuts or pecans. Or a mix of the two.
In a large non stick pan, add the butter, brown sugar and pecans.
Heat over medium-high, stirring continuously until the sugar has melted and starts to coat the pecans. Pour onto a sheet of parchment paper, spread out, and let cool.
When cold, chop roughly in smaller pieces if needed. If wrapped the nuts into the parchment paper and just crushed them lightly with a measuring cup. So easy!
To assemble this banana trifle:
Top with a few banana slices, cover with a layer of mascarpone cream, and a sprinkle of chopped caramelized pecans.
Repeat with one more layer: soaked wafers, banana slices, mascarpone cream and a generous sprinkle of nuts. Garnish with some sweetened whipped cream and a banana slice. And serve!
If you are not serving the trifle right away, make sure to store in the refrigerator. NOTE: I’d add the last banana slice right before serving (or it will brown). When you refrigerate the dessert the cream will harden a bit so it won’t be as creamy. Still delicious, but not as soft.
Who’s ready to dive into one of this drool-worthy trifle glasses?!?
WATCH: Full video recipe
Banana Trifle with Mascarpone Cream and Caramelized Pecans ( Eggless & NO-BAKE Dessert)
Brace yourself for some drooling after you see the recipe for this rich and creamy trifle dessert made with layers of mascarpone cream, banana slices, espresso-soaked vanilla wafers and caramelized pecan pieces. No bake and no eggs in this recipe!
Servings:
4
Prep Time
20 min
Cook Time
4 min
Resting Time
Total Time
24 min
Ingredients
- 1 cup (235 ml) whipping cream
- 1/2 cup (50 gr) powdered sugar
- 8 oz (225 gr) mascarpone cheese
- 1 teaspoon vanilla extract
- 1 cup (120 gr) chopped pecans
- 1 tablespoon butter
- 1/4 cup (50 gr) brown sugar, packed
- about 16 vanilla wafers (or savoiardi or ladyfingers)
- espresso or chocolate milk to soak the cookies
- about 2 bananas, sliced
Instructions
- Make the mascarpone cream: Whip the heavy cream with the powdered sugar to soft pick. Move about half a cup of whipped cream into a piping bag, store in the refrigerator for later (to decorate the top of the dessert). To the bowl, add the mascarpone and vanilla extract, and whip until smooth. Don’t over mix or the cream will start to separate. Move to a piping bag and refrigerate.
- Make the caramelized pecans: In a large non stick pan, add the butter, brown sugar and pecans. Heat over medium-high, stirring continuously until the sugar has melted and starts to coat the pecans. Pour onto a sheet of parchment paper, spread out the pecans in one layer, and let cool. When cold, chop roughly in smaller pieces if needed.
- To assemble the dessert: Dip the wafers into coffee (or chocolate milk) a few seconds on each side. Layer on the bottom of your serving glass (mine are 7 oz each). I used two wafers per layer, breaking one of the two in half to better fit the bottom of my glass.
- Top with a few banana slices, cover with a layer of mascarpone cream, and a sprinkle of chopped caramelized pecans. Repeat with one more layer: soaked wafers, banana slices, mascarpone cream and a generous sprinkle of nuts to cover the top. Garnish with some sweetened whipped cream (saved in the refrigerator) and one banana slice. Serve!
