For me, tiramisu brings me back to my travels in Italy. I only had tiramisu once in Italy because there is such a variety of desserts to try. I figured I would Americanize the traditional version (like we already have most of their food) by using one of my favorite cookies, the Milano.

A traditional tiramisu is made with ladyfingers, but I decided I would try Milanos because they have a similar texture, but they add more flavor with their layer of delicious chocolate. I was inspired to make this dish while snacking on a bag of Milanos, which you can find me doing on any given day.

The Milano cookie was created by Pepperidge Farm after they discovered that their Naples cookies, which were one cookie with the top coated in chocolate, would stick together. They solved this problem by sandwiching the cookies together and voila, the Milano was born.

Milanos are part of Pepperidge Farm’s “European” style cookies. They come in a variety of flavors from raspberry to mocha. I chose the plain chocolate for this recipe because there is already a large coffee flavor from dipping them in it. However, if you are a coffee fanatic, go ahead and try this recipe with the mocha flavor. You could probably try this recipe with the fruity flavors as well for a different twist.

I chose Double Chocolate Milanos for this recipe because using regular Milanos is like using single-stuffed Oreos. Go big or go home when it comes to the filling. If you are ambitious enough to make your own Milano, check out this article. I also wanted to use the double chocolate because whenever I have classic tiramisu, I always want more chocolate. I don’t think the Italians would approve, but I am a chocoholic and have chosen to embrace it.

Milano Cookie Tiramisu

  • Prep Time:15 minutes
  • Cook Time:2 hours
  • Total Time:2 hours 15 minutes
  • Servings:8-10
  • Easy


  • 16 oz mascarpone cheese, softened
  • 1/4 cup and 1 tablespoon granulated sugar
  • 2 tablespoon coffee liquor
  • 1 cup heavy whipping cream
  • 2 packages Double Chocolate Milano cookies
  • 1 cup coffee, room temperature
  • 1 teaspoon vanilla extract
  • Chocolate shavings (for garnish)
Photo by Elise DeVoe
  • Step 1

    Whisk together the mascarpone, sugar, vanilla, and coffee liquor until combined.

    Photo by Elise DeVoe
  • Step 2

    In another bowl, whip the heavy whipping cream and 1 tablespoon of sugar to soft peaks, about 2 minutes on medium speed.

    Photo by Elise DeVoe
  • Step 3

    Carefully fold the whipped cream into the mascarpone mixture.

    Photo by Elise DeVoe
  • Step 4

    Dip the Milanos into the coffee and place them into a 9 X 13 pan.

    #SpoonTip: Don’t let those Milanos get soggy, be quick with the dipping.

    Photo by Elise DeVoe
  • Step 5

    Spread half of the mascarpone mixture over the Milanos.

    Photo by Elise DeVoe
  • Step 6

    Place the second layer of dipped Milanos on top of the mascarpone filling.

    Photo by Elise DeVoe
  • Step 7

    Spread the rest of the mascarpone mixture onto the Milanos and boom, you have tiramisu.

    Gif by Elise DeVoe
  • Step 8

    Sprinkle on your favorite chocolate shavings.

    #SpoonTip: I like bittersweet chocolate for this recipe.

    Photo by Elise DeVoe
  • Step 9

    Cover with plastic wrap and refrigerate for at least 2 hours so that all the flavors get comfy with each other.

    Photo by Elise DeVoe
  • Step 10

    Serve it up and enjoy!

    Photo by Elise DeVoe