Step 1

For the Lady Fingers:

Step 2

Preheat oven to 400 F.

Step 3

Line two large baking sheets with parchment paper.

Step 4

Fit large pastry bag with a plain 1/2 inch round tube.

Step 5

Place egg whites in a stand mixer with whisk attachment and beat on high until soft peaks start to form.

Step 6

Slowly add 2 TBSP of the sugar and continue beating until stiff and glossy. Place into a large bowl and clean out the mixer bowl.

Step 7

Using the stand mixer with the paddle attachment, beat egg yolks and remaining sugar. Beat until the mixture becomes pale yellow in color.

Step 8

In a small bowl, whisk together flour and baking powder.

Step 9

Fold half the egg whites into the egg yolk mixture.

Step 10

Fold in flour, and then add the remaining egg whites.

Step 11

Transfer mixture to the pastry bag and pipe ladyfingers (I made mine a little large to take more space in the tiramisu) onto the prepared baking sheet.

Step 12

Bake for 8-10 minutes depending on your oven.

Step 13

Let ladyfingers cool completely before making tiramisu.

Step 14

For the tiramisu:

Step 15

In a stand mixer using the whisk attachment beat together 2 cups heavy cream.

Step 16

Add the vanilla pudding and beat until the pudding is fully incorporated and stiff peaks form. Put into a separate bowl.

Step 17

Rinse out the mixer bowl and dry.

Step 18

Add 2 cups heavy whipping cream and using the whisk attachment beat until soft peaks form.

Step 19

Add the banana pudding and beat until incorporated.

Step 20

Then add the mascarpone cheese. If mixture is too thick you can add a little more cream. Remember you want this to be thicker than pudding so that it will stay in layers for the dessert.

Step 21

In a 11-x-7-inch glass dish (so you can see the layers) lay down 12 ladyfingers.

Step 22

Brush with bourbon or milk if going booze free.

Step 23

Spread ½ the banana pudding mixture on top of the ladyfingers.

Step 24

Slice one banana and scatter the banana slices evenly on top of the banana pudding mixture.

Step 25

Sprinkle 1 cup mini vanilla wafers on top of the banana layer.

Step 26

Add 12 more ladyfingers and push down to get the first layer to settle.

Step 27

Brush with bourbon.

Step 28

Spread the remaining half of banana pudding mixture on top of the ladyfingers.

Step 29

Slice one banana and scatter the banana slices evenly on top of the banana pudding mixture.

Step 30

Sprinkle 1 cup mini vanilla wafers on top of the banana layer.

Step 31

Place the remaining ladyfingers on top of that layer.

Step 32

Brush with bourbon.

Step 33

Spread the vanilla pudding whipped cream mixture on top of the lady fingers.

Step 34

Take the remaining vanilla wafers and put them in a Ziploc bag. Crush them with a rolling pin.

Step 35

Sprinkle the crumbs on top of the vanilla pudding whipped cream.

Step 36

Top the dish with remaining banana (sliced).

Step 37

Let dish set in fridge for 20 minutes to set up. Your bananas will brown if left in fridge too long. You may want to wait until the end to add the top layer of bananas if serving later.