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Banana Bread Tiramisu has a hint of dulce de leche in the bread and layers of soft, sweet mascarpone cheese and caramelized bananas that really boost the banana flavor. Plus, the entire dessert is wrapped in an edible chocolate wrapper!
I love banana bread. I love tiramisu. I love making recipes with a bajillion components (although I kind of hating writing out those long recipes…sigh). I really love putting on my fancy pants and going to town with frou-frou decorations. So obviously, these banana bread tiramisus in edible chocolate wrappers are basically my own culinary Mr. Darcy. (Colin Firth version, natch.)
And yes, you read that right. Banana bread tiramisu. These gorgeous desserts have:
1. Homemade banana bread, soaked in…
2. Dulce de leche soaking syrup, topped with…
3. Caramelized bananas, covered with….
4. Mascarpone cream, finished with…
5. Whipped cream, chocolate pearls, and an edible chocolate shell around the entire thing!
Did somebody say hubba hubba?
They’re not for the faint of heart, but they are for all lovers of banana bread, creamy dessert enthusiasts, fearless culinary adventurers, aspiring pastry super stars, and/or those with a lot of time on their hands who prefer cooking projects to sensible hobbies like knitting. (I hear that.)
The credit for this idea goes to Dominique Ansel. I mentioned last month that I stopped by his bakery when I was in New York. While there, I saw that he sold a banana bread tiramisu in an edible chocolate cup. I was too busy stuffing my face with five other desserts to try his tiramisu that day, so considering that I have no idea what his actually tastes like, this is not intended to be a copycat recipe. But he is definitely the inspiration behind this, and I would love to try his version some day!
As a traditional tiramisu lover, I wasn’t sure what to expect from a banana bread version. Banana bread is already soft, so would the finished dessert be too gooey? Unpleasantly gummy? Weirdly moist? Honestly, it was fantastic. It’s like a gourmet banana cake on steroids. The hint of dulce de leche in the bread is a wonderful addition, and I’m now convinced that all banana bread should be served with a side of mascarpone, because the soft, sweet cheese is the perfect accompaniment to the bread. The caramelized bananas really boost the banana flavor and add a deeper sweetness and just a hint of (optional) rum.
If you make these tiramisus, you will probably want to spread the process out over the course of several days, both for sanity and for funsies. The banana bread and dulce de leche can be made one day, the desserts can be assembled either the next day or that evening, and then left to rest for several hours to firm up. They can then be wrapped in chocolate and finished once they’re fully set.
The only caution I have is regarding the caramelized bananas. Jason & I both loved them in the tiramisu, but I think if you’re planning on making the dessert several days in advance (since tiramisu keeps so well, it’s an excellent make-ahead dish) you might consider omitting them from the recipe. I liked the bananas at first, but several days later I found them a bit too soft for my taste. So take that into account if you expect to be eating these for days after assembly.
Let’s talk about the chocolate wrapper! It’s not too hard to do, but you will need some special equipment, specifically acetate cake collars. I always try to provide alternatives to any specialty tools, because I know many home cooks don’t have access to or aren’t interested in buying tools just for one dish….but in this case, there really isn’t a great substitute for the acetate. You can definitely make these tiramisus in glass cups (like this!) instead of wrapped in chocolate, and I provide instructions for that below. But if you want the full chocolate shell experience, hop on Amazon or head to your local cake supply store and pick up some 4” acetate strips. It makes chocolate work like this a breeze!
The pictures make it pretty self-explanatory, and I hope you can see how non-intimidating the process actually is. The tiramisus are formed in acetate rounds, then the acetate is cut away, leaving a sad naked little tiramisu. Then, chocolate candy coating or tempered chocolate is spread on a strip of acetate and wrapped around the dessert before being taped together in back. Once it’s set, you just peel the acetate strip off and you’re left with a shiny, perfectly formed chocolate shell enclosing your dessert! They probably won’t all be perfect on your first try, but the more you practice the better you’ll get…and even the occasional crack or scratch won’t make it any less impressive.
I hope you enjoy these as much as we did! If you’re not up for the full enchilada, try assembling them in a 9×13 pan, making only a few of the components from scratch, or forgetting the tiramisu entirely and using the chocolate-wrapping technique on another dessert. I really just want to encourage you to play, to have fun with your food, and to try new things in the kitchen. Oh, and to eat dessert regularly. But you probably already knew that.
Banana Bread Tiramisu
For the Banana Bread:
- 4 large eggs, at room temperature
- 14 oz granulated sugar, (2 cups)
- 2.5 oz brown sugar, (⅓ cup), packed
- 24 oz mashed ripe bananas, (3 cups), from about 6 bananas
- 8 oz vegetable oil, (1 cup), or liquid coconut oil
- 2 tsp vanilla extract
- 2 oz plain Greek yogurt, (1/4 cup), or sour cream, full-fat
- 13.75 oz all-purpose flour, (3 ¼ cups)
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp salt
For the Dulce de Leche Soaking Syrup:
- 14 oz dulce de leche , or sweetened condensed milk
- 1/4 cup milk, any percentage
For the Caramelized Bananas:
- 2 tbsp unsalted butter
- 1/4 cup brown sugar
- 1 tbsp rum, can substitute water or orange juice
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 4 large bananas, or 5 medium bananas
For the Mascarpone Cream:
- 6 large egg yolks, at room temperature
- 7 oz granulated sugar, (1 cup)
- 1 lb mascarpone cheese
- ¼ tsp salt
- 2 tsp vanilla extract
- 3/4 cup heavy cream
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- Chocolate pearls , or other chocolate decorations, optional
For the Optional Chocolate Shell:
- 1 lb chocolate candy coating melts, or tempered chocolate, see here for tempering instructions. I don't recommend using plain chocolate that has been melted but not tempered.
- Acetate cake collar strips, 4″ high
To Make the Banana Bread:
- Preheat the oven to 350 F and spray two 9×5-inch loaf pans with nonstick cooking spray. Combine the eggs and both sugars in the bowl of a large stand mixer fitted with the paddle attachment. Beat them on medium speed until well-mixed, then turn the speed to low, add the mashed bananas and mix them in. Finally, mix in the oil, vanilla extract, and Greek yogurt.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. With the mixer running on low, add the dry ingredients and mix until just a few streaks of flour remain. Stop the mixer and finish mixing by hand, scraping the bottom and sides of the bowl well with a spatula until everything is well-incorporated.
- Divide the batter evenly between the two loaf pans (if you want to weigh it out, there should be 36 oz in each pan.) Bake the loaves at 350 F for 50-60 minutes, until a toothpick inserted into the center comes out clean. If the tops are getting too dark during baking, cover them loosely with foil during the final baking stages.
- Cool the loaves on a wire rack for 20 minutes, then turn them out of the pans and let them cool completely.
To Make the Dulce de Leche Soaking Syrup:
- If you are using store-bought dulce de leche, pour it into a bowl and whisk in the milk, a spoonful at a time, until you have a thin consistency similar to heavy cream.
- If you will be making the dulce de leche yourself, submerge a can of sweetened condensed milk in a pan of water and bring the water to a simmer. Simmer the can for 3 hours on the stovetop, adding more water if necessary so that the can is always covered. After 3 hours take the can out of the water, cool the can completely, then open it and proceed as above.
To Make the Caramelized Bananas:
- Slice the bananas in half, then cut the halves into 2-3 pieces lengthwise. So as not to overcrowd the bananas while cooking, make them in two batches. Place a large saucepan over medium-high heat, and once hot, melt half of the butter in the pan. Add half of the sugar, rum, vanilla extract, and cinnamon, and stir until you have a bubbling syrup. Add half of the banana slices and cook them, undisturbed, for 30 seconds. Carefully turn the bananas over and cook for an additional 60 seconds. Remove the bananas from the pan and repeat the produced with the second batch of bananas (no need to clean the pan in between!).
To Make the Mascarpone Cream:
- Place the egg yolks and sugar in the large bowl of a stand mixer fitted with a whisk attachment. Beat the yolks and sugar together on medium-high speed until they are very thick and pale, about 2-3 minutes. When you stop the mixer and lift up the whisk, the yolks should slowly drip from the whisk in a thick ribbon.
- Add the mascarpone cheese, salt, and vanilla extract, and beat on medium-low until the cheese is incorporated and the mixture is free of lumps. Don’t overbeat, or beat too quickly, since mascarpone is prone to breaking if it’s overworked!
- Transfer the mascarpone cheese to another bowl, and in the same mixing bowl—no need to clean it—place the remaining ¾ cup heavy cream. Whip the cream to firm peaks, then gently fold it into the cheese in several batches.
To Assemble in Glass Cups:
- The easiest way to make these desserts is to assemble them in six 10-oz dishes or cups. Slice the banana bread into 1/2-inch slices, then use a round cutter to cut the slices into circles the width of the dishes you’ll be using. If your dishes are wider than the slices, you can press two slices together to cut out the circles, or just use cubes of banana bread for a less precise look.
- Hold a circle of banana bread in one hand, and gently spoon some of the dulce de leche soaking syrup over it. The banana bread will be too delicate to really dip in the dulce de leche, so you’re just going for a quick soaking while you hold it. Place a layer of banana bread into the bottom of your cup, then repeat until all of the dishes have a first layer of banana bread.
- Top each piece of banana bread with 1-2 pieces of caramelized bananas, trimming them if necessary so they fit. Spoon a thick layer of the mascarpone cream over the bananas—you may find that it’s easier to put the cream into a pastry bag with a round tip, or a plastic bag with the corner snipped off. Once all of the bananas have a layer of mascarpone, repeat the layers, adding more soaked banana bread, caramelized bananas, and mascarpone, until you have made 3 layers of each. Make sure that you end with a layer of mascarpone cheese.
- Whip the cream and powdered sugar together until you have stiff peaks. Finish the tiramisus with a big dollop of whipped cream and a scattering of chocolate pearls, sprinkles, or shavings. Refrigerate for at least 2 hours, then serve!
To Assemble in Chocolate Shells:
- If you want to assemble the tiramisus in edible chocolate shells, you will need 4″ tall acetate cake collars. Wind the acetate into a 3″ circle, tape it together, then place it on a cardboard round or small plate. Repeat until you have 6 acetate circles. This is what you will assemble your tiramisus in. Assemble the tiramisu as described above, but do not top them with whipped cream yet. After you have added the final layer of mascarpone to each one, refrigerate the tiramisus for at least 4 hours, so they will be firm.
- Measure the circumference of the tiramisus and cut six additional acetate strips that will fit all the way around the tiramisus. Using scissors, slice through the acetate collars that were around the tiramisus and remove them.
- Cover your work surface with parchment or waxed paper, and lay an acetate strip out on the paper. Melt the candy coating in a large microwave-safe bowl, or temper the chocolate. Spoon some of the melted chocolate onto the acetate in even intervals. Remember that it is going to be spread in a thin layer, so apply it sparingly. You can always add more later if you need to.
- Using an offset spatula, spread the chocolate in a thin layer over the entire acetate strip, so that all of the edges are covered. It’s okay if the chocolate goes past the edges. Allow the chocolate to sit for about 5 minutes, until it just begins to set around the edges but is not fully hard or brittle.
- Lift up the chocolate-covered strip of acetate and carefully place one edge against the side of the tiramisu, pressing the wet chocolate directly against the edge. Wrap it entirely around the tiramisu and press the ends together. Tape the outside of the acetate strip to secure it around the sides of the tiramisu. Place the dessert in the refrigerator to fully set the chocolate for at least 25 minutes. As you get more comfortable with the prodedure, you can do several at once instead of one at a time.
- Once the chocolate is firm, peel back the tape and carefully unwind the strip of acetate, peeling it off of the chocolate. Once all of the tiramisus are unwrapped, top them with whipped cream and chocolate pearls or other decorations.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.
OMG. I had to drop everything I was doing when I saw this pop up on my email. This looks so ridiculously good… From the layers of banana bread, to the soaking syrup, I think I just hit dessert heaven! On top of that you did the chocolate cups, which just puts it over the top. 😀 p.s. I love making recipes that have many components too, but I also hate writing out long recipes.
Thanks Giselle! So glad I’m not the only one. I would have zero problems making and photographing desserts all day, every day, but when it comes to writing out the endless recipes, somehow I lose a lot of my enthusiasm…go figure. 🙂
DUDE – I used to watch that Colin Firth series of Pride and Prejudice with my mom, while she folded laundry. Colin Firth is the only Mr Darcy. And these babies are surely the Mr Darcy of Tiramisus.
Aw, that is a sweet story! And he is definitely the OG Mr. Darcy–I mean, even Bridget Jones agreed! 😉
…banana bread, dulce de leche, caramelized bananas and mascarpone – oh my god.. this is AMAZING!i definitely think you have stumbled onto a great idea right here!i am so recreating this. yum!
Yessss, let me know how yours turns out!
Wow! You have certainly outdone yourself this time! Not only am I super impressed by how pretty they look but the flavour combinations are perfect…who would have thought of using Banana bread in a tiramisu?! As I won’t be getting to NY anytime soon I think I’ll have to whip up some soon (and the more convoluted and complex the recipe the tastier the reward).
Thank you Lisa! And I totally agree with your math about hours in the kitchen being proportional to enjoyment of dessert…up to a point. I admit to liking boxed brownies on occasion too. 🙂
OH MY GOODNESS…
So much amazing stuff going on here! Talk about a showstopping dessert!! Although this is 100% out of this world, I think I might actually cheat and use your amazing non-chocolate-shell version of this (I start panicking when working with melted chocolate sometimes). Wow – just wow
Thanks Rachel! Making these without the chocolate shell is totally legit too! The banana bread is the important part, anyhow. 🙂
How incredible is this dessert?! #youamazeme
Thank you Faye! #andthanksforthehashtag
Get. Out. One, Pride and Prejudice is amazing. Two, this puts even Colin Firth to shame. You blow my mind! All those layers and then WRAPPED IN CHOCOLATE? Seriously amazing. Pinned!
Excellent, time to check off “Put Colin Firth to shame” from my list of life goals. Thanks Mary Frances!
You were not kidding when you said that you were experimenting with banana bread. Is this even real?? It’s times like this that I wish we lived closer, like so much closer. Mind blown!
Uh, we would have the best neighborhood potlucks ever, right? Move to CA already! 🙂
this is absolutely gorgeous!
Thank you Dina! xo
So if you had gathered YEARS of data surrounding my dessert-buying habits at restaurants, and then decided to dream up a dessert based on that, you’d end up with your amazing, mouth-watering Banana Bread Tiramisu. Because I ALWAYS order the banana-dessert option on the menu, or the Tiramisu, and luckily they seem to never be on the same menu simultaneously or the universe might implode. This is amazing. Per usual, you bring everything over the top with acetate stuff and chocolate shells, because why put a dessert in a dish if you can make a chocolate wrapper? Way to bring your “A” game. I’m inspired.
Haha, I had no idea, but I’m so happy I created your ideal dessert! I actually think it would be wonderful for you if a banana dessert and tiramisu showed up on the same menu, because then you would have an excuse to order both! 🙂
I had to pin this to several boards…in falls into so many categories! (Mainly: Must make soon!) Can you reuse the acetate collars? I am so inspired.
Um, I totally need a “must make soon” pinboard too…I pin things and then unfortunately forget about them sometimes. (whoops) And yes, the acetate can be reused!
Wow!! This looks and sounds incredible. As a matter of fact, everything you post is always amazing! I love the contrast of the banana bread and mascarpone. And the caramelized bananas? Brilliant!
Thanks so much, Tiffany!
This is amazing, Elizabeth! I mean, what a presentation. I don’t even think I need to see what Dominique Ansel’s look like. 😉 Banana bread tiramisu is a wonderful idea, love how you made these!
Thanks Beth! You can see some shots of it on his yelp page, but why would you go there when you can stay here and read my Jane Austen metaphors? 🙂
I saw this on pinterest and had to come over and check it out. Such a great idea with the banana bread! yum 🙂
Thanks Layla! Gotta love Pinterest. 🙂
This dessert for all its technical abilities should be served in a ´Michelin star´ restaurant.. I love creativity in baking, that´s what I strive for in all my recipes, therefore I so appreciate what you´ve done here.. Wow.. In my books you scored 10/10!!! xoxo
Thank you Johlene! I admit I’ve never eaten at a Michelin starred restaurant, but I’ll take that for the huge compliment that it is!
These are gorgeous, and they look sooo yummy! By the way, you can make your own faux acetate strips by bleaching old x-rays 🙂 I made some but I lost them a while ago, lol.
Haha, what?! I have never heard that! That is crazy….and a good life hack for anyone with excess amounts of old x-rays lying around. 🙂 Thanks for the info!
Whoa, this is crazy pants amazing! Elizabeth, you’re a rock star.
Thanks Norma! I am totally stealing the phrase “crazy pants amazing” to use myself. 😉
Somebody DID say hubba hubba! I loved these the moment I saw them. Amazing work of art, friend!
I knew I heard a hubba hubba around here somewhere!
I love tiramisu better than banana bread! But who could resist such banana bread tiramisu!
Thanks Medeja! I’m with you–tiramisu is one of my very favorite desserts. 🙂
I don’t know why on Earth I keep visiting your blog. You always always always make my want to cry because this food is not in my mouth UUUUUUUUUGHHHHHHHHHHH seriously girl SERIOUSLY. How so you make food look so good?? I’m dying over these cutie cups. They look delish and adorable! And the flavor profile is unreal 😉
Enjoy your weekend xxxxxxxxx
Haha, sorry for the torture, Consuelo! You’ll just have to have one of your amazing oatmeal bowls you post on IG. 🙂
I love the chocolate shell that forms little cups. This is the first recipe I’ve seen in a while that made me giddy to try! Looks absolutely delicious!
Thank Jamie! Any time I can cram more chocolate into a dessert, I’m game! 🙂
Whoa …. I mean WHOAAAA!!!!!!! 😀 I don’t even know what to say, except – You ROCKKKK!!!! <3 All adjectives combined would be an understatement to tell how AMAZING this looks! I haveeeee to try this acetate cake collar technique! It just makes the dessert look so FANCY and those chocolate pearls ! OMG! Those tiny details make this dessert such a standout! <3 Do I even need to mention the awesomeness of the banana bread transformed into Tiramisu? Pinning! 😀
Thanks Samina! Acetate strips are super fun to play with and can help you accomplish all sorts of awesome dessert effects. I’d love to hear what you come up with if you give them a try!
I’m actually not a huge fan of traditional tiramisu, but I think this flavor combo would be right up my alley!!! Oh man, those bananas look heavenly…
Thanks Amy! I definitely think this is necessary late-pregnancy fuel. 🙂
Oh. My. Gosh. Fancy pants INDEED. And incredibly delicous, and beautiful!! Be still my heart!!
Thanks Sara! I can’t resist pulling on the fancy pants every now and then…glad you’re feelin’ it. 🙂
Spectacular!! It would be perfect for a celebration — like Christmas or New Years (part of that resolution to get your give a day…)
I have one question though. In the recipe for the Banana Bread, you call for 8oz (1/2 cup) oil. 8oz would be 1 cup I think, since it’s a liquid measurement (volume applies) so 4oz would be 1/2 cup…
Maybe I’m losing my mind though and misreading — it’s entirely possible…
Anyhoo, GORGEOUS work! If only I had a bit more ambition.,.
Hi Aristolea, so sorry about that! It is indeed 1 cup. I usually make it with 1/2 cup vegetable and 1/2 cup coconut oil, but that seemed a little fiddly and unnecessary for this recipe, so I changed the weight measure but forgot to change the volume. You can use either all veg, all coconut, or a mix of the two and it’ll work fine. 🙂 Thanks for the comment!
I would like to know where you bought the round chocolate sprinkles…
Hi Narciza, I bought the pearls at a local cake supply store. I linked above to where you can buy similar pearls on Amazon.
So I made these and everything worked out perfectly until it came to the chocolate layer. I couldn’t get them to set without cracking. I tempered the chocolate as described and I tried different methods of cooling the chocolate but nothing seemed to work. What happened? Also, how did you get the chocolate shells to fit so perfectly?
Hi Venessa! So sorry to hear that you had trouble with the chocolate layer! What methods of chocolate cooling did you try? Also, did you try different thicknesses of chocolate, to see if that made any difference? I think I had 1 out of 6 crack, so I think it does happen (especially if the chocolate layer is on the thinner side) but if all of them cracked, we should definitely do some troubleshooting! Did you test the temper of the chocolate before using it, to make sure that it actually was in temper?
As far as getting them to fit, before I spread on the chocolate, I fit the acetate strip around the tiramisus and trimmed the excess, so it would be exactly the length I needed and not any longer. I also didn’t trim the tops (so the chocolate went higher than the tiramisus) but then just filled in the top space with whipped cream. Does that help, or did you mean something else?
I did test the temper. I used the microwaving method in your link. I tried to make the chocolate in a thicker layered and that seemed to help a bit. The acetate seemed to for before the chocolate but I felt like it ended up being a bit too small after the chocolate. I think the main problem was the the chocolate was too thin on the acetate. All in all, it still ended up tasting amazing so it’s all good!! Thanks for the awesome idea!
OMG, I hate you, seriously! How can you post such a deliciously sinful dessert when I am dieting! Ha, but truth be told this looks amazing and I will be trying this soon. Thanks so much for sharing!
Haha, sorry ’bout it. 🙂 Thanks for the comment, and please let me know how it goes if you give it a try!
This looks absolutely amazing!!! I want it in my belly NOW! I am including this recipe in my Fabulous Finds Friday round-up tomorrow!
Thanks, Tara! I can’t wait to see the round-up!
I think this dessert sounds glorious! However, not a fan of banana anything…do you think zucchini bread might work instead?
Thanks Sheryl! Yes, I think zucchini bread would work well–pumpkin bread would be a good option too!
Wow! Prompt reply. You’ve just gained a fan! 🙂
Really quite stunning. I am sure the glee that these were met with was certainly worth the time and the small investment in the acetate strips.
Thank you Sarah! It’s amazing how many times those acetate strips have come in handy for different recipes…they’re like the duct tape of the kitchen world for me now. 🙂
I just found your website. This recipe looks a-maz-ing! Tiramisu? My favorite…Banana bread? Love it…Together? A must try! I too love complicated (multi step) recipes…the more the better. I’m not sure what it is but the more simple the recipe it is the more I screw it up! Take rice crispy squares…actually let’s not :(. So I’m extremely excited to another (not too simple) recipe.
Haha, thanks Pat! You’re a person after my own heart. Why make rice crispy treats in 15 minutes when you could spend a day making one dish? Love it! Please let me know how it goes if you give it a try!
Wala, hacia mucho que no me sorprendía ver un postre así, me ha enamorado, tiene su trabajo pero realmente vale la pena.
Muchas gracias, Raquel!
This recipe was absolutely AMAZING. I made this for my final in a my culinary plated dessert class. All the chefs, professors and students loved it. I made a banana rum sauce with it and the two recipes turned out great together. I owe my A+ to you and this recipe. Thank you so much! This dessert is absolutely amazing. I’m going to make mini versions (size of a shot glass) for Christmas! 😀
Whitney, thank you so much! I’m thrilled to hear that it’s an A+ recipe! 🙂 I’d love to hear how the mini versions go, please feel free to send along a picture or post it to the SugarHero facebook page–that sounds awesome!
OMG! This looks absolutely incredible! Tiramisu with banana bread? How awesome is that?
Hey you! 🙂
I made this for a work friend on his birthday. He said it was SO GOOD but he could not eat a bite or more of it because of his disheartening intolerance to dairy! Sigh.. 🙂 But apparently, it was devoured by all his teammates in less than a couple of minutes! Haha 🙂
I only made half this recipe and I was still able to fill up 2 of those aluminium loaf pans! The other colleagues I shared the other pan with also couldn’t stop raving about it. Additionally, I gave some to another friend of mine and she called it “divine” !
So, here’s thanking you SO MUCH for your wonderful recipe. 😀 You’re a rockstar, Elizabeth!
Hey you! : )
I made this for a work friend on his birthday. He said it was SO GOOD but he could not eat a bite or more of it because of his disheartening intolerance to dairy! Sigh.. : ) But apparently, it was devoured by all his teammates in less than a couple of minutes! Haha : )
I only made half this recipe and I was still able to fill up 2 of those aluminium loaf pans! The other colleagues I shared the other pan with also couldn’t stop raving about it. Additionally, I gave some to another friend of mine and she called it “divine” !
So, here’s thanking you SO MUCH for your wonderful recipe.
: D You’re a rockstar, Elizabeth!
Could you please tell me where you bought the 10 oz serving glasses? Thank you so much!
I originally got mine from Crater & Barrel but it was years ago. They always have nice glass dishes and chances are they’ll have some nice small trifle dishes that’ll work well for this!
I have a simple questions about the candy pearls. Did you purchase 3 different bags to get the multi colors or did you find a bag of mixed? Thank so much
Hi Donna, I bought the pearls at a local cake/candy supply store, and they sold them in mixed containers. They were probably mixed by the cake store, is my guess. Hope this helps!
Thank you for sharing these delicious recipes.
My pleasure, Carla! Thanks for visiting!