Banana Milk Injeolmi Tiramisu

Ingredients

• 4 large pasteurized eggs, separated
• 65 g brown sugar
• 16 oz mascarpone
• 1/2 teaspoon salt
• 3 large, ripe bananas
• 1-2 banana milk cartons (@binggraekorea)
• 7 oz lady fingers (about 28)
• Injeolmi (roasted soybean / kinako) powder, for dusting
• 9×9 pan

Directions

• Whip egg whites and brown sugar in a bowl to stiff peaks.
• In a separate bowl, combine the mascarpone, salt, and egg yolks. Whisk together until smooth.
• Fold in the whipped egg whites in 2-3 batches.
• Chop bananas into small pieces and fold in.
• Empty a banana milk carton into a bowl. Start with 1 and open the second one later if you end up needing it.
• Quickly dip each lady finger into the milk on each side (max 2 seconds) before placing it into your dish.
• Layer on half of the banana mascarpone cream.
• Dust a layer of injeolmi powder (you can be liberal with it since the flavor is quite subtle).
• Repeat for another layer.
• Cover the tiramisu with plastic wrap and let it set in the fridge 4+ hours but ideally overnight.
• Before serving, top with another heavy dusting of injeolmi powder.

Makes 10 servings. From soo on Instagram.