Tiramisu gets a new twist with layers of peanut butter mousse, banana cake, sliced caramelized bananas, and caramel rum sauce. It may seem intimidating to make from scratch, but in this video, Epicurean Group's Sarah Ewald breaks it down into easy steps so you can create this classic dessert at home.

Banana Peanut Butter Tiramisu

Peanut Butter Mousse Ingredients1 cup Milk1 cup Cream½ cup Sugar2 tsp Cornstarch4 Egg yolks3 tbsp Butter4 tsp Peanut butter1 tsp Salt2 tsp Vanilla extract2 cups Cream DirectionsBring milk, cream, half the sugar, and cornstarch to a boil. Whisking continuously while it heats. Then whisk yolks with the other half of the sugar. Temper into the hot cream. While continuously whisking, bring the mixture back up to a boil and continue to whisk for 2 minutes. Strain through a chinois or a sieve. Then add the butter, peanut butter, salt, and vanilla extract. Cover with plastic wrap so a skin doesn't form. Let cool. Finally, whip cream to medium to stiff peak. Fold into the peanut butter pastry cream.

Caramel Rum Syrup Yield: about a cup to a cup and a half Ingredients1 cup Sugar12 oz Water 2 oz Rum 1 tbsp Peanut Butter DirectionsCombine rum with 4 ounces of water. Place sugar and 4 ounces of water into a saucepan. Make sure to brush the sides of the pan with water to ensure that there are no sugar granules on the side. If there are sugar granules, the sugar with crystalize. Cook the sugar over medium heat until it is the color of ginger ale. Pour in the other 8 ounces of water. Let cook until the caramel has dissolved. Then add peanut butter and whisk until smooth. Let cool.

Vanilla Wafer Cookies Yield: About 15 cookies Ingredients5 oz Butter¼ tsp Salt1 cup Sugar1 Vanilla bean1 ½ Egg whites2 tsp Vanilla extract1 ½ tbsp. Milk1 ⅔ cups All-purpose flour1 tsp Baking powder DirectionsCream butter, salt, sugar and vanilla beans until fluffy. Add egg whites slowly to butter mixture, making sure to scrape the bowl after each addition. Beat in the milk and vanilla extract. Sift flour and baking powder and beat into the mixture until it is combined. Scoop and bake the cookies at 325 until golden brown. This will take about 20 minutes. Chop into small pieces

Banana Cake Yield: 1 sheet tray Ingredients6 oz Butter (softened)12 ½ oz Sugar4 Eggs13 oz All-purpose flour½ tbsp Baking powder1 tsp Baking soda½ tsp Salt1 ½ Bananas (mashed)¼ cup Crème fraiche or sour cream1 tsp Vanilla extract Directions

Preheat an oven to 325F and spray a 12x16 sheet pan with a nonstick cooking spray. Cream butter and sugar, gradually adding the 4 eggs. Sift together dry ingredients. Combine bananas, crème fraiche, and vanilla extract. Then add dry and wet ingredients alternately to the butter mix. Spread the batter evenly in the pan and bake until golden or a skewer comes out clean, about 25 minutes.

Caramelized Bananas Yields: 4 pieces Ingredients2 cups Sugar4 pieces Bananas DirectionsPeel the bananas and set aside. Heat a saucepan over medium heat. When it is hot slowly sprinkle the sugar over it making sure to stir so it doesn't burn. Continue to do this until all the sugar has been added and the caramel is smooth and the color of ginger ale. Add the bananas stir to make sure they are completely coated. Cook until the outsides are caramelized. About 3 to 5 minutes. Pour onto a plate and let cool.

Tiramisu Assembly You will need roasted peanuts. You can buy these. If making in a larger format such as a casserole dish, use an 11x11 dish. Cut the cake to fit the size of the dish and slice the bananas into coins. Spread half the mousse in the bottom of the dish and then top with the cake. Spoon the syrup over the cake until the cake is soaked through. Cover the cake with bananas and sprinkle with vanilla cookies. Spread the other half of the mousse over it. Cover the top with bananas and then sprinkle with vanilla cookies and roasted peanuts. If making in individual servings, follow the same steps but just make smaller dishes.

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