1. Start by preparing the coffee base. In a shallow bowl, combine the strong brewed coffee with instant espresso powder. Stir until the espresso powder has dissolved, then let the mixture cool slightly.

2. In a large mixing bowl, beat the mascarpone cheese, heavy cream, granulated sugar, vanilla extract, and a pinch of salt until the mixture is smooth, creamy, and fluffy.

3. Peel and slice the ripe bananas into thin, even rounds.

4. Start by quickly dipping the ladyfingers into the coffee mixture, then arrange them in a single layer in the bottom of a 9×9-inch baking dish. Spread half of the mascarpone cream mixture over the ladyfingers, then top with sliced bananas and a drizzle of caramel sauce. Repeat the layers one more time, ending with the remaining cream.

5. Cover the dish and refrigerate the Banana Pudding Tiramisu for at least 4 hours, or ideally overnight.