Originally published in the Today’s Parent May/June 2019 issue. Photo by Ashley Capp.
Malted milk tiramisuBy Chatelaine
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Kid-friendly and delicious, this malted milk tiramisu is a taste of Italy—without the 'boozy' finish.
- 6 tbsp malted milk powder , divided
- 5 tbsp unsweetened cocoa powder , divided
- 3 tbsp granulated sugar , divided
- 1 cup 35% cream
- 275-g tub mascarpone
- 1 tsp vanilla
- 24 ladyfinger biscuits
- 1/2 cup Maltesers , coarsely chopped (optional)
- Stir 3/4 cup hot water with 4 tbsp malted milk powder and 1 tbsp each cocoa powder and sugar in a shallow pie plate or dish until dissolved.
- Beat cream in a large bowl, using an electric mixer on medium-high, about 3 min, until soft peaks form. Beat in mascarpone, vanilla, remaining 2 tbsp each malted milk powder and sugar, and 1 tbsp cocoa powder until combined.
- Soak both sides of 12 biscuits in malted milk mixture, then arrange in 1 layer on bottom of a 8 x 8-in. baking dish. Spread half of cream mixture on top. Sift 2 tbsp cocoa powder over cream mixture. Repeat with remaining biscuits. Pour any leftover malted milk mixture on top and spread with remaining cream mixture. Sift remaining 1 tbsp cocoa powder evenly on top. Cover with plastic wrap and refrigerate at least 6 hours, preferably overnight. Scatter with Maltesers before serving. Tiramisu will keep well, refrigerated, up to 5 days.
To avoid overlap, break ladyfinger cookies into pieces to create a single layer. They will soften as they set.
Nutrition (per serving)
- 8 g,
- 35 g,
- 25 g,
- 2 g,
- 75 mg.