I have a boundless passion for tiramisu, and I love the recipe that I’ve had since I was very young and shared with you on my cooking site. But I also like to vary and experiment. During my trip to Brazil this year (I go there every year), we discussed making a peanut tiramisu, and since peanuts are called amendoim in Portuguese (pronounced amene-do\u00efm), we came up with the name for this totally delicious dessert! The tiramindoim that doesn’t pronounce tira-mine-do\u00efm!<\/p>\n\n

Tiramindoim for 4 people : <\/p>\n\n

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• 2 eggs<\/li>\n\n\n\n
• 500g of mascarpone<\/li>\n\n\n\n
• 150g crunchy peanut pur\u00e9e (unsweetened) and more for use in tiramisu<\/li>\n\n\n\n
• 40g Bailey’s (more for soaking)<\/li>\n\n\n\n
• 50g of caster sugar<\/li>\n\n\n\n
• 20g powdered sugar<\/li>\n\n\n\n
• 2-3 bananas<\/li>\n\n\n\n
• spoon cookies<\/li>\n\n\n\n
• unsalted roasted peanuts, chopped<\/li>\n<\/ul>\n\n

  Separate the whites from the yolks. Mix the egg whites with the powdered sugar (20g) and whisk until stiff. <\/p>\n

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  Pour in the yolks and caster sugar (50g) and whisk until pale and airy. <\/p>\n

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  Pour in the mascarpone.<\/p>\n

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  Pour in the crunchy unsweetened peanut puree and the 40g of Bailey’s (salted caramel if you have it!).<\/p>\n

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  Whisk until the mixture aerates almost like whipped cream. <\/p>\n

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  Add the stiffly beaten egg whites and fold in gently to prevent them from dropping. <\/p>\n

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  For this recipe, I asked myself what kind of alcohol I wanted to use. I am in no way sponsored by this brand! But for this recipe, Bailey’s with salted caramel is perfect! Pour a small glass into a dish and add hot water. It’s up to you, but I’d say 3 times as much water as Bailey’s is a good ratio.<\/p>\n

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  Dip the cookies in the mixture with a spoon to ensure they are well soaked. <\/p>\n

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  I used individual ramekins, but you can make a large tiramisu. For the ramekins, I use 3 cookie halves. For the dish, cover the bottom. <\/p>\n

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  I pour a small capful of Bailey’s over the cookies per ramekin. <\/p>\n

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  Slice two or three peeled bananas and cover the cookie base with a layer of banana. <\/p>\n

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  I add a teaspoon of peanut pur\u00e9e to the middle of the bananas. <\/p>\n

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  Cover with a generous layer of cream. Repeat with a layer of cookies, a little Bailey’s, a layer of thin banana slices. I don’t add peanut pur\u00e9e the second time. <\/p>\n

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  Finish with a layer of cream. For the large tiramisu, just pour the rest, for the ramekins, I had fun making a very generous dome of cream! Chop or blend unsalted roasted peanuts and sprinkle over the top of the last layer of cream. <\/p>\n

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  Chill for at least 3 hours before serving. <\/p>\n\n

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  Tiramindoim (tiramisu banane cacahu\u00e8te)<\/h2>\n

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  J'ai une passion sans limite pour le tiramisu, et j'adore la recette que j'ai depuis mon plus jeune \u00e2ge et j'ai partag\u00e9e avec vous sur mon site de cuisine. Mais j'aime aussi varier et exp\u00e9rimenter. Nous avions discuter lors de mon voyage au Br\u00e9sil de cette ann\u00e9e (j'y vais tous les ans) de faire un tiramisu aux cacahu\u00e8tes et comme cacahu\u00e8te se dit amendoim en portugais (se prononce amene-do\u00efm), on a trouv\u00e9 le nom pour ce dessert vraiment totalement d\u00e9licieux ! Le tiramindoim qui ne prononce donc tira-mine-do\u00efm !<\/span><\/div>\n

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