Photo: Ashley Capp
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.
Calories 383, Protein 8g, Carbohydrates 35g, Fat 25g, Fibre 2g, Sodium 75mg.
To avoid overlap, break ladyfinger cookies into pieces to create a single layer. They will soften as they set.
Originally published in the Today’s Parent May/June 2019 issue. Photo by Ashley Capp.
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