Milo Tiramisu – Super Easy and Eggless!
Don’t let Tiramisu intimidate you! It’s super easy and in this kid friendly version, we use no eggs or alcohol. Just some Milo and whipped cream gets you a very glam dessert on the table in no time. Recipe Adapted From Little Spice Jar.
Ingredients
- 2 Cups Plus 4 Tablespoons Milo
- 1 Cup Milk
- 1 Cup (8oz) Whipping Cream (Super Cold)
- 1 Cup (8oz) Mascarpone (Super Cold)
- ¼ Cup Powdered Sugar
- 2 Teaspoons Vanilla
- 24 Ladyfingers
Instructions
Make the Cream
- Place the super cold whipped cream in a bowl and whisk until nice and fluffy. The key is to not under or over whip. If you under whip, the tiramisu will be a little runny and if you over whip you will get butter.Stand over the whip cream if you are using a stand mixer. It should take less than 5 minutes to have it nice and airy, doubled in size.Stop the mixer and add in the powdered sugar and vanilla and mix until incorporated, just a few seconds. Then stop the mixer again and add in the mascarpone. Here we will lightly whip it in, trying to add more air so that it has volume. Again about 5 minutes and don’t over whip! It should look like a nice fluffy could and if you lifted it up some with your whisk it should stay and hold up.
- Set the whip cream aside and make the Milo by mixing together 1 cup of milk and 4 tablespoons of Milo in a large bowl. Have an 8×8 pan ready along side the Milo drink, lady fingers and whipped cream.
Build the Milo Tiramisu
- Start by dipping one lady finger in the Milo drink, soaking both sides quickly.
- Then start layering each soaked cookie in the pan in a nice even layer all across.
- Once the bottom has been lined with Milo soaked cookies spread half the cream on top.
- Then top the cream with 1 cup of Milo. Spread it evenly over the cream.
- Now top this with an additional layer of Milo soaked ladyfingers.
- You can either pipe or spread the remaining half of the cream on the top of the last layer.
- Finally dust with another cup of Milo to finish.
Setting and serving the Milo Tiramisu
- Put it in the refrigerator for at least 4 hours to set and even up to overnight. I prefer overnight as the Milo you dusted in the middle melts into the cream to make a chocolate sauce.After it has set cut into squares and serve on a plate and dust with more Milo.