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Dessert for Dinner! Zucchini Tiramisu with Roasted Garlic and Spiced Walnuts

Grilled zucchini
Grilled zucchini
Christian Jung/PhotoXpress

Serve in large brandy snifters or glass bowls


  • 2 cups heavy cream
  • 2 tablespoons sugar
  • 1 tablespoon roasted garlic puree
  • 1 cup espresso
  • 4 tablespoons of banana schnapps
  • 8 ounces of mascarpone cheese
  • 8 slices or 16 small slices of zucchini bread
  • 12 lengthwise sliced pieces of grilled zucchini (approximately 4 medium zucchini) grill prior to assembly of tiramisu, cooled and well drained of liquid. Zucchini after grilling and chilling exudes liquid.
  • Spiced Walnuts (for garnish)


  1. Whip 1 cup of the heavy cream into stiff peaks, refrigerate while completing the next steps. Add 2 tablespoons of sugar, or to taste.
  2. In a separate bowl, whip the mascarpone cheese, the roasted garlic and 3 of the 4 tablespoons of banana schnapps. Set aside.
  3. Place a layer of the zucchini bread in the bottom of the brandy snifters and sprinkle liberally with the banana schnapps and espresso.
  4. Layer the sliced grilled zucchini over the zucchini bread, reserving half of it for the next layer.
  5. Take the refrigerated whipped cream and fold into the cheese mixture. Spread 1/2 of the mixture over the zucchini bread.
  6. Repeat with another layer of zucchini bread sprinkled with banana schnapps and espresso.
  7. Layer with the remaining grilled zucchini.
  8. Spread the remaining cheese mixture over the top.
  9. Take the reserved 1-cup of whipping cream and the remaining tablespoon of banana schnapps and whip till soft peaks are formed.
  10. Spread mixture over top of cheese layer.
  11. Chill tiramisu for at least 2 hours before serving.
  12. Garnish with Spiced walnuts.

Serves 4 as an entrée or 8 as a side dish or appetizer