Ingredients
Kinder Ganache
- 19 Kinder® Classics (not Maxi)
- 120 g heavy whipping cream 30%
Tiramisu
- 3 egg yolks
- 60 g granulated sugar
- 250 g mascarpone
- 250 g heavy whipping cream 30%
- 20 spoon biscuits
- A little milk for soaking the biscuits
- Decoration: bitter cocoa + Kinder®
Prepare in advance
Kinder Ganache
- Heat the cream in a saucepan. Remove from heat and add the Kinder chocolates. Let them melt, then stir until smooth. Let cool until ready to assemble.
Tiramisu
- Whisk the egg yolks with the powdered sugar until the mixture turns white.
- Add the mascarpone and beat everything together until you get a smooth consistency.
- Separately, whip the very cold liquid cream into whipped cream.
- Gently fold the whipped cream into the mascarpone mixture using a spatula to maintain its airy texture. Transfer to a piping bag for easier decorating (optional).
Operating manual
- Quickly dip a ladyfinger biscuit in the milk before placing it at the bottom of the glass. You will probably need to break it to adjust the amount.
- Spread a layer of Kinder ganache. Note: the thicker the layer, the stronger the Kinder flavor (and therefore the sweeter the result) will be.
- Using a piping bag or a spoon, fill with the mascarpone mixture.
- Repeat a second time: ladyfinger biscuit soaked in milk, Kinder ganache then mascarpone mixture.
- Sprinkle with unsweetened cocoa powder, and place a Kinder chocolate on top for decoration.
- Refrigerate for at least 3 hours to allow the flavors to fully develop.
Notes
These Kinder tiramisu can be kept in the refrigerator for up to 2 days (no longer because they contain egg yolks).