A dessert that takes us right back to childhood: the Tiramisu Kinder ! If you have a box of Kinder in your cupboard, I advise you to try this easy and very simple recipe!
How to make a tiramisu at Kinder?
The procedure is identical to that of a classic tiramisu. Here we put in the bottom of the glasses boudoir cookies quickly soaked in a mixture of chocolate milk. Then we will pour on the cookies a Kinder cream (yes yes with melted Kinder!). Finally, we will delicately add a creamy mascarpone mousse sprinkled with cocoa!
The recipe makes it possible to about 8 glasses like the ones in my photo. But of course you are free to make larger portions!
I advise you not to taste them right away, they will be much better after spending a few hours in the refrigerator (you can do them the day before, that's perfect).
If you like this kind of dessert by the glass, I also recommend these No-bake lemon cheesecakesthese Coconut chocolate dessert creams (vegan) or these Panna cotta vanilla coffee.
If you make this recipe, do not hesitate to tag @liliebakery on Instagram so I can see your pretty tiramisus!
Tiramisu Kinder
Ingredients:
- 6 whole eggs
- 100 g powdered sugar
- 500 g of mascarpone
- 60 g full liquid cream
- 24 Kinder® normal size
- About thirty boudoirs
- Small glass filled with a cold milk-chocolate mixture such as Benco®
- A little bitter cocoa
Preparation:
- Take the eggs and separate the whites from the yolks in two different containers.
- Whisk the yolks with the sugar until the mixture turns white.
- Add the mascarpone and mix everything together.
- Take the egg whites left aside and beat them to stiff peaks with a pinch of salt.
- Gently incorporate the whites into the previous mixture, taking care not to break the whites (this is what guarantees the airy side of the dessert…).
- Make the Kinder® cream by heating the liquid cream in a saucepan. Off the heat, add the Kinder®, let them melt then stir to smooth.
- Cut the boudoirs to the size of your glasses. Before placing them in the bottom of the glasses, pass them quickly in the milk-chocolate mixture.
- Once the ladyfingers are placed in the glasses, cover them with 2tbsp of the cooled Kinder® cream.
- Finish by pouring the mascarpone mixture up to the top of the glass.
- Sprinkle with bitter cocoa powder for decoration.
- Refrigerate at least 3 hours, but overnight is better!
// EQUIPMENT USED //
cute
nice original and gourmet tiramisu recipe as I like :) yum! in addition the photos are very appetizing!
noasette
oh la la my husband should love this one!
Pauline
Very greedy and regressive your tiramisù ^^
LeeYaa
mmhm greedy and regressive at will!
TwimmCook
You had to think about it. Well done. It's super regressive and it must be very soft !!!
LadyMilonguera
How greedy… and deliciously regressive!
Scent and Flavor
These verrines are very beautiful!
I'm sure they must have been delicious! :-)
Virginie Moreau
Hmm, but it seems to me to be a real killer !! I note!!!!!!!!!
noasette
Indeed he loved it !! Done this weekend, a real success!
I allow myself to post in the week, with a link to your home of course!
Linda
Superb idea, it must be a killer!
I love your blog, I just discovered it. All your achievements are magnificent.
Good continuation!
Linda
gourmetheart
Thank you for this delicious sharing, I revisited it a bit since I realized a little late that my mascarpone was good for the trash, suddenly I replaced it with a firm whipped cream, the result was airy !
Thanks again !
Sandra
I have a quick question, how should Kinder cream be? Because mine was hard after a few hours in the fridge. Otherwise it's excellent!
Lilie bakery
Hello, it is rather firm, but in order for it to soften, they must be taken out to room temperature earlier before tasting. @ soon
Mile
Hi! I have been trying to translate this recipe using Google translater… So not working. I got the basics, but could someone explain to me what happens after you dip the cookies in the kinder-cream mix? Or do you dip them in the mix, do you just pour the mix over the cookies? Does the mix has to be cold or do you put the glasses on the fridge before adding the mascarpone-mix?
Lilie bakery
Hello, so just to explain my recipe, you have to dip the cookies into a mix of milk and cacao powder, then you put them directly in the glass, you pour kinder cream on them, and you finish with the mascarpone. You keep them in the fridge before serving. I hope it sound easier now :-)
Mile
Okay, thank you! This helps a lot!
Pierpaolo
Hi Lilie, I wanted to know which kinder are you using? Because I can't see myself melting 24 bars in the middle of 60 grams of cream, that would be a bit much, wouldn't it? Or do you use 24 diamonds? What makes 5 or 6 bars?
thank you in advance
Lilie bakery
Hello, I use 24 Kinders, melting them with the cream will quickly create a kind of creamy ganache, perfect for coating the bottom of glasses. @ soon!
Adeline
Hello,
What do you call liquid cream? :)
Thank you
Lilie bakery
Hello, liquid cream = whipping cream in the milk department. @ soon
Cecile
Hello, the boudoirs used are the classic hard boudoirs or the spoon cookies for charlotte? Thank you
Lilie bakery
Hello, these are the classic boudoirs, @ soon.
N'gy
bjr I just finished the preparation and I still have a lot of liquid cream mixed with kinder? what can I do with it? and pk not to soak the boudoirs in it, it would be less wasteful since basically it only serves to cover the boudoirs ?!
Lilie bakery
Hello, you can coat your ladyfingers a little more next time, so that you can use more cream or make my recipe in larger glasses. The ladyfingers are dipped in the milk-chocolate mixture then topped with Kinder cream. @ soon
Laly
Really too good this recipe is great and very easy to make.
Thank you for this tasty sharing
Lilie bakery
Thank you Laly :)
Cam
Maybe a silly question, but 60g of liquid cream corresponds to what?
This recipe looks delicious, I really want to try it for my guests tomorrow !!
Lilie bakery
Hello Camille, you just have to weigh it in a container :) @ soon
martine
I would say "a killer" with kinder.
Vicky Laurence
For the cream you took the 15% or richer one?
Lilie bakery
Hello, in general, to avoid unpleasant surprises, always take the 30%. @ soon
delphine
then test last night and result super received. yes yes blah blah. the much cured kinder cream is way too hard to eat. on the other hand I got tired of coffee and hummmm always so good my tiramisu. advice do not melt the kinder. rapping them will be better.
Jadinna
Without fail, it might have been as enjoyable to read as praising yourself on your own recipe ...
Stefanie
Could you know how many grams are in your “normal” kinder bars please? Because for me they are 21 grams, the normal that's a lot!
Teteleb
Too good a real success but the first ones the kinder cream had hardened a little too much so the next one I put a little more cream and nickel without losing this good taste
Thank you
Céline / a bee in the kitchen
This recipe is a treat, thank you very much for sharing :-) I also share it on my blog (you are mentioned at the bottom of the article). Good night!
https://uneabeilleencuisine.com/2017/05/02/tiramisu-au-kinder-maxi/
Rose
Super easy to make and very creamy, I kept it in my recipe book!
Tiphaine
Good evening, I read 60cl of whole cream instead of 60g which is equivalent to 6cl suddenly it's quite liquid but do you think it will still do after a night in the fridge? Where are my verrines missing? .
Do you have any idea what I could do with the extra Kinder cream, please?
thank you for your comeback
Lilie bakery
Hello Tiphaine, I think the result will be liquid, since the quantity of cream has been multiplied by 10 in your preparation… With the rest of the cream, you can make very simple verrines to which you add a little crunch on the top: muesli / chocolate granola for example. Goodbye :)