1 ¼ cups heavy cream
¼ cup sugar
2 ½ teaspoons Cravings Thai Coffee Popcorn Spices
½ cup room temperature mascarpone or cream cheese (not whipped or spread)
1 cup brewed strong coffee or espresso
2 tablespoons coffee liqueur, such as Kahluà
14 lady finger cookies
1 teaspoon unsweetened cocoa
½ cup sweetened condensed milk
4 ripe bananas
Ice cream of your choice
1/2 cup chocolate syrup
1 cup chopped fresh mango
½ cup chopped cashews
In a medium bowl, using a spatula or stand mixer with paddle attachment, whip 1 cup of the cream with the sugar and the Thai spices until soft peaks form, about 2 minutes. Fold in the mascarpone and continue to beat until thick and fluffy, 1-2 minutes.
Combine the coffee, Kahluà, and 1 teaspoon Thai spices in a shallow bowl. Quickly dip seven of the cookies in the coffee mixture (sugared side down in coffee, and then arrange dipped side up) and arrange them in a single layer in the bottom of the Cravings 9 x 5 inch loaf pan. Layer half the mascarpone mixture over the ladyfingers. Dip the remaining cookies in the coffee, let the excess mixture drip off, arrange them on top of the cream in another single layer, then layer the rest of the mascarpone mixture on top. Dust with the cocoa, cover with plastic wrap, and chill until the wafers are swollen, at least 4 hours and up to 24 hours.
Make the splits:
In a bowl and using a whisk, whip the remaining ¼ cup whipped cream with a pinch of sugar until soft peaks form, 1-2 minutes. In a small bowl combine the ½ cup condensed milk with the remaining ½ teaspoon Thai spices.
Split a banana and arrange it on an oval-shaped bowl or deep, oblong plate. Use a small scoop to scoop 2 scoops of the tiramisu from the loaf pan onto the split, then add 1 scoop ice cream. Scatter ¼ cup mangos around the bowl, drizzle with some of the spiced condensed milk and chocolate syrup, dollop with whipped cream, then garnish with chopped cashews. Repeat with the remaining ingredients.
