Milo Tiramisu

Milo Tiramisu from top view

The inspiration behind this Milo tiramisu came from a social media clip that my husband showed me. The short clip had no recipe and no particular name. It basically showed some small cakes with cream flowing down the sides.

I wanted to replicate this mesmerizing creamy cake and started brainstorming. Then an easy conclusion came to Milo tiramisu.

As you know, a real tiramisu involves sweetened mascarpone cream that is so irresistible. But my little experimental side wanted to try a different take. So this recipe is an appropriation that uses Milo cream instead.

Milo is powdered malt and chocolate for making an instant chocolate beverage. It is popular in my hometown, Indonesia and other Southeast Asian countries. As a teenager, I used to drink Milo every morning and it has become a nostalgic drink ever since. For this reason, I am ought to use it in this recipe.

If you are unfamiliar with Milo, feel free to substitute it with Ovaltine, cocoa powder or any other flavors of your liking. By the way, I have no affiliation with any mentioned product or brand.

If you like coffee as a dessert, you might also enjoy this coffee jelly latte recipe.


Milo Tiramisu

https://spoonfulpassion.com/
Prep Time 20 mins
Cake chilling time 2 hrs
Total Time 2 hrs 20 mins
Course Dessert
Servings 1 cake

Equipment

  • 10 cm / 4 inches diameter cake ring

Ingredients
  

  • 40 g chocolate bar
  • 100 ml heavy whipping cream
  • 9 g granulated white sugar
  • 4 g cocoa powder
  • 2 tbsp milo powder
  • 100 ml warm strong coffee
  • ladyfinger as much as needed

Instructions
 

  • Using a blender, pulse chocolate bar into coarse crumbs. Then set aside.
  • Again in a blender, add cream, sugar, cocoa powder, and milo. Blend until thickened and set aside.
  • Brew some strong coffee and place it into a bowl.
  • Set a cake ring on a plate. Dip ladyfinger into coffee and place inside the cake ring to form first cake layer.
  • Add the thickened milo cream and spread evenly. Then sprinkle some chocolate crumbs.
  • Repeat with another ladyfinger layer, then another milo cream layer (keep about 2 tablespoons of cream for final topping). Cover and chill it in the fridge for at least 2 hours.
  • Dilute leftover cream with 1 to 2 tablespoons of milk. Pour cream on top of the cake until cake ring is almost full. Sprinkle chocolate crumbs on top.
  • Run a toothpick or cake tester around the inner edges of cake ring to help releasing the cake. Unmold by lifting cake ring and cream will flow down to the plate.
    Hope you enjoy this recipe!