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. 

But  I'm such a purist (...with true Italian blood!) and I don't dare taking anything away from THE classic Tiramisu' recipe, with its perfect savoiardi cookies soaked in espresso and the velvety mascarpone cream made with eggs. 

So today I'm calling this dessert a trifle, filled with layers and layers of tiramisu-inspired deliciousness. And more!

This trifle has it all. 

It has a delicious mascarpone cream, made with no eggs for a simple preparation (no fussing with pasteurizing and possibly scrambling the eggs).

It has cookies (vanilla wafers - but you can use any savoiardi or ladyfingers) soaked in espresso. 

PLUS, and that's a delicious plus: a layer of sliced sweet bananas AND a crunchy and sugary layer of caramelized chopped pecans. And a dollop of whipped cream on top, to make it the dreamiest trifle dessert you've ever tasted!

Every spoonful of this creamy dessert is an amazing combination of sweet and creamy, nutty and coffee-licious! 

It's the perfect last-minute dessert to impress your guests 

It's laughably easy to bake and ready in no more than 30 minutes.

 

Wait, wait, wait ... did I say "bake"?!? There is NO baking involved in this recipe. And given the heat wave that just hit Southern California this week, it's the perfect dessert for hot summer days!

You only need to caramelized the pecans for a few minutes on the stove, and brew your best espresso or coffee you can manage. 

The rest just comes together with a whisk and a bowl. Hand mixer and piping bags are welcome extras.

Here are a few tips for you.

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:

Slice the bananas and make the espresso. Or if you rather have a caffeine-free alternative, use some chocolate milk (or plain milk works just fine too!).

As for any tiramisu, the secret is in the perfectly dipped cookies. Not too dry and not too soggy. Dip the wafers into coffee a few seconds on each side. Layer on the bottom of your glass. I used two wafers per layer, breaking one of the two in half to 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. 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

PRINTABLE recipe card: Banana Trifle with Mascarpone Cream and Caramelized Pecans