Tiramisu Kinder

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!

Print Pin
4.4 on 44 votes

Tiramisu Kinder

Like a dive into childhood ...
Preparation40 min
Baking5 min
Total45 min
Quantity: 8 glasses


  • 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


  • 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!
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)


Robot artisan kitchenaid
Weck corolle
Batteur main
Robot artisan kitchenaid
Weck corolle
Batteur main
Robot artisan kitchenaid
Weck corolle
Batteur main
September 30, 2013



  1. Reply


    September 20, 2013

    nice original and gourmet tiramisu recipe as I like :) yum! in addition the photos are very appetizing!

  2. Reply


    September 21, 2013

    oh la la my husband should love this one!

  3. Reply


    September 21, 2013

    Very greedy and regressive your tiramisù ^^

  4. Reply


    September 21, 2013

    mmhm greedy and regressive at will!

  5. Reply


    September 21, 2013

    You had to think about it. Well done. It's super regressive and it must be very soft !!!

  6. Reply


    September 21, 2013

    How greedy… and deliciously regressive!

  7. Reply

    Scent and Flavor

    September 21, 2013

    These verrines are very beautiful!
    I'm sure they must have been delicious! :-)

  8. Reply

    Virginie Moreau

    September 25, 2013

    Hmm, but it seems to me to be a real killer !! I note!!!!!!!!!

  9. Reply


    7th October

    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!

  10. Reply


    November 26, 2013

    Superb idea, it must be a killer!
    I love your blog, I just discovered it. All your achievements are magnificent.
    Good continuation!

  11. Reply


    March 7, 2014

    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 !

  12. Reply


    January 5 2015

    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!

    • Reply

      Lilie bakery

      January 6 2015

      Hello, it is rather firm, but in order for it to soften, they must be taken out to room temperature earlier before tasting. @ soon

  13. Reply


    March 3, 2015

    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?

    • Reply

      Lilie bakery

      March 9, 2015

      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 :-)

      • Reply


        March 12, 2015

        Okay, thank you! This helps a lot!

  14. Reply


    May 4th

    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

    • Reply

      Lilie bakery

      May 9th

      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!

  15. Reply


    August 7, 2015


    What do you call liquid cream? :)

    Thank you

    • Reply

      Lilie bakery

      August 13, 2015

      Hello, liquid cream = whipping cream in the milk department. @ soon

  16. Reply


    2th October

    Hello, the boudoirs used are the classic hard boudoirs or the spoon cookies for charlotte? Thank you

    • Reply

      Lilie bakery

      3th October

      Hello, these are the classic boudoirs, @ soon.

  17. Reply


    2th October

    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 ?!

    • Reply

      Lilie bakery

      3th October

      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

      • Reply


        17th October

        Really too good this recipe is great and very easy to make.
        Thank you for this tasty sharing

        • Reply

          Lilie bakery

          20th October

          Thank you Laly :)

  18. Reply


    November 25, 2015

    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 !!

    • Reply

      Lilie bakery

      December 8, 2015

      Hello Camille, you just have to weigh it in a container :) @ soon

  19. Reply


    December 4, 2015

    I would say "a killer" with kinder.

  20. Reply

    Vicky Laurence

    December 20, 2015

    For the cream you took the 15% or richer one?

    • Reply

      Lilie bakery

      December 25, 2015

      Hello, in general, to avoid unpleasant surprises, always take the 30%. @ soon

  21. Reply


    January 30 2016

    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.

    • Reply


      July 6, 2016

      Without fail, it might have been as enjoyable to read as praising yourself on your own recipe ...

  22. Reply


    March 25, 2016

    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!

  23. Reply


    March 9, 2017

    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

  24. Reply

    Céline / a bee in the kitchen

    May 2th

    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!

  25. Reply


    November 15, 2020

    5 stars
    Super easy to make and very creamy, I kept it in my recipe book!

  26. Reply


    December 4, 2021

    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

    • Reply

      Lilie bakery

      December 7, 2021

      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 :)


Also leave me a note for this recipe: