0
Milk Chocolate Tiramisu
Lindor milk truffles
15-30 minutes
Easy

A classic coffee tiramisu gets a bit of a makeover thanks to Lindor milk truffles and orange-flavoured liqueur.

1 cup strong coffee 

3 tbsp orange-flavoured liqueur (such as Grand Marnier)

½ cup heavy whipping cream (35%)

1 tub (475g) mascarpone

1/4 cup granulated sugar

2 tsp vanilla extract

16 ladyfingers (approximately)

4 chopped Lindor milk truffles (each chopped into 16 pieces)

16 Lindor milk truffles, halved

2 tbsp cocoa powder

1

In large shallow bowl, combine coffee and liqueur, set aside.

2

In large bowl, beat cream until firm peaks form; transfer to small separate bowl. Add mascarpone and sugar to large bowl; beat until smooth, about 2 minutes. Beat in vanilla. Fold in reserved whipped cream; set aside.

3

Dip half of the ladyfingers, one at a time, into coffee mixture, making sure both sides are soaked in the mixture but biscuit stays intact and doesn’t become soggy. Layer in bottom of 5-cup oval dish, breaking a couple of the biscuits, if needed, so they fit snuggly into dish.

4

Scatter with half of the chopped Lindor milk truffles. Top with half of the mascarpone mixture, spreading top to even out.

5

Repeat soaking process with remaining ladyfingers; layer on top of mascarpone layer. Scatter remaining chopped Lindor milk truffles over biscuits. Top with remaining mascarpone mixture, evening top. Top with halved Lindor milk truffles.

6

Refrigerate for at least 4 hours or overnight. Dust with cocoa powder.