Indulgent Malted Milk Tiramisu

I never had tiramisu until my late twenties, and back then, I thought the only version was the classic coffee-soaked one from Italian restaurants. It’s what my mother-in-law always served at Christmas, and what I assumed was the only “correct” way to make it.

That’s until I discovered you could play around with the flavors, and malted milk became my secret weapon. While traditional tiramisu is great, there’s something about the nutty, toasted taste of malted milk that makes this dessert feel like a cozy afternoon treat. It’s simpler than you might think, and honestly, I think it’s even better than the coffee version.

What Kind of Mascarpone Should I Use?

For tiramisu, using fresh, high-quality mascarpone cheese is key to getting that classic creamy texture. Regular supermarket brands like BelGioioso or Galbani work well, but if you can find imported Italian mascarpone, it’s worth the splurge. The cheese should be thick and smooth – if it seems watery or grainy, that’s a sign it might not be fresh. Before using your mascarpone, let it sit at room temperature for about 30 minutes, which makes it easier to blend smoothly with the other ingredients. Just make sure to check the expiration date when buying, since fresh mascarpone typically only lasts about a week once opened.

Options for Substitutions

While some ingredients in this tiramisu are essential, there are several ways you can adjust the recipe to work with what you have:

• Mascarpone: This is a key ingredient that’s hard to replace, but in a real pinch, you can mix 8 oz cream cheese with ¼ cup heavy cream until smooth. The taste won’t be exactly the same, but it’ll work.
• Hazelnut liqueur: You can swap this with Marsala wine (traditional), dark rum, or coffee liqueur. If you want to skip alcohol, use extra strong coffee mixed with 2 tablespoons vanilla extract.
• Gelatin leaves: Powdered gelatin works too – use 2¼ teaspoons and bloom in cold water. For a vegetarian version, use 2 teaspoons of agar agar powder.
• Ladyfingers: Can’t find ladyfingers? Pound cake sliced thin or sponge cake will do the job. Just watch the soaking time as these might absorb liquid differently.
• Chocolate wafer cookies: Graham crackers or digestive biscuits make good substitutes for the base. Just add 2 tablespoons of cocoa powder to maintain the chocolate flavor.
• Heavy cream: This needs to be full-fat heavy cream for the right texture. Light cream or half-and-half won’t whip properly.

Watch Out for These Mistakes While Making

The biggest challenge when making tiramisu comes from the mascarpone mixture – if you overbeat it, the texture can become grainy or curdled, so mix gently just until combined and stop as soon as it’s smooth. A common error is soaking the ladyfingers too long in the coffee mixture – a quick 2-3 second dip is all you need, otherwise they’ll become too soggy and fall apart when you’re assembling the layers. When working with gelatin leaves, make sure to squeeze out all excess water after soaking, as any extra moisture can prevent proper setting of the cream layers. For the best flavor development, resist the urge to serve this dessert right away – letting it chill for at least 6 hours (or ideally overnight) allows the flavors to meld together and the texture to set perfectly.

What to Serve With Tiramisu?

This rich Italian dessert is perfect on its own, but there are some nice ways to round out your dessert spread! A shot of hot espresso or a small cup of strong Italian coffee makes an excellent companion to tiramisu, cutting through the creamy sweetness. If you’re serving this at a dinner party, put out some fresh berries on the side – raspberries or strawberries work really well with the chocolate and coffee flavors. For something extra special, I like to offer a small glass of Vin Santo (Italian dessert wine) or amaretto liqueur, which plays up the dessert’s Italian roots and complements all those lovely flavors.

Storage Instructions

Keep Fresh: This malted milk tiramisu needs to chill in the fridge for at least 6 hours before serving, but it’s even better if you let it sit overnight. Once made, it will keep well in the refrigerator for up to 3 days. Just cover it tightly with plastic wrap or keep it in an airtight container to prevent it from absorbing other flavors.

Make Ahead: You can prepare this dessert up to 2 days before your special occasion. The flavors actually get better as they meld together in the fridge! Just wait to add the final dusting of cocoa powder until right before serving to keep it looking fresh.

Note: Since this dessert contains raw eggs and dairy, it’s best not to freeze it as the texture can become grainy when thawed. The mascarpone mixture might separate and the ladyfingers could become too soggy after freezing.

Preparation Time	30-45 minutes
Cooking Time	15-20 minutes
Total Time	4 hours 45 minutes – 5 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 7000-7500
• Protein: 70-80 g
• Fat: 400-450 g
• Carbohydrates: 600-650 g

Ingredients

• 330 grams superfine sugar
• 80 ml honey
• 3/4 teaspoon baking soda, sifted
• 240 grams dry milk powder
• 3 titanium-strength gelatin leaves
• 500 ml heavy cream
• 250 grams chocolate wafer cookies, crushed finely
• 80 grams unsalted butter, melted and cooled
• 6 eggs, yolks and whites separated
• 1 kilogram high-quality mascarpone
• 300 ml strong brewed black coffee
• 200 ml hazelnut-flavored liqueur
• 450 grams ladyfinger biscuits
• 100 grams dark chocolate (70% cocoa), chopped
• 1 teaspoon neutral vegetable oil
• High-quality dark cocoa powder for serving

Step 1: Prepare the Honeycomb

Line a baking tray with baking paper.

Place 1/2 cup (110g) sugar, 2 tablespoons of honey, and 2 tablespoons of water in a deep saucepan over medium-low heat.

Stir until the sugar dissolves completely.

Increase the heat to high and bring the mixture to a boil, cooking without stirring for approximately 5 minutes or until it reaches 154°C (309°F) on a sugar thermometer.

Remove from heat, add 1/2 teaspoon of bicarb soda and 1/2 cup (60g) milk powder, and quickly stir to combine.

Pour the mixture into the prepared tray and allow it to set and cool completely before roughly chopping it into bite-sized pieces.

Step 2: Create the Gelatine Cream

Soak gelatine leaves in cold water for 5 minutes to soften them.

In a saucepan over low heat, bring 1 cup (250ml) of cream to a simmer, then remove from heat.

Squeeze excess water from the gelatine and add it to the warm cream, stirring until dissolved.

Allow the mixture to cool completely.

Step 3: Prepare the Biscuit Base

Grease a 22cm square pan and line it with three layers of plastic wrap, leaving a 10cm overhang on all sides for easy removal later.

Combine crushed biscuits and melted butter in a bowl, mixing until combined.

Press this mixture evenly into the base of the prepared pan, then place it in the refrigerator to chill and firm up while you prepare the rest of the tiramisu layers.

Step 4: Make the Mascarpone Cream

Whisk egg yolks and the remaining 1 cup (220g) sugar together for 4-5 minutes, or until the mixture is thick and pale.

Add the remaining 1 cup (250ml) of cream and whisk until thick.

Then add mascarpone and the remaining 1 1/2 cups (180g) milk powder, whisking until the mixture is thick and smooth.

Whisk in the cooled gelatine mixture.

In a separate bowl, whisk egg whites to stiff peaks and gently fold them in two batches into the mascarpone mixture.

Chill the mixture until you’re ready to assemble the tiramisu.

Step 5: Assemble the Tiramisu

Combine coffee and hazelnut liqueur in a shallow bowl.

Dip one-third of the savoiardi biscuits into the coffee mixture and arrange them in a single layer over the chilled biscuit base.

Spread one-third of the mascarpone cream over the dipped biscuits.

Repeat the dipping and layering process two more times to create three layers in total.

Carefully fold the overhanging plastic wrap over the top of the tiramisu to enclose it.

Chill in the refrigerator for at least 4 hours, or until set.

Step 6: Finishing Touches and Serve

When ready to serve, melt chocolate with a little oil in a heatproof bowl set over a saucepan of simmering water, stirring until smooth.

Allow it to cool to room temperature.

Dust the top of the tiramisu with cocoa powder and scatter the chopped honeycomb over it.

Drizzle with the melted chocolate and serve this decadent dessert to your delighted guests.