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
Ingredients
Instructions
Whisk together the mascarpone, sugar, vanilla, and coffee liquor until combined.
In another bowl, whip the heavy whipping cream and 1 tablespoon of sugar to soft peaks, about 2 minutes on medium speed.
Carefully fold the whipped cream into the mascarpone mixture.
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.
Spread half of the mascarpone mixture over the Milanos.
Place the second layer of dipped Milanos on top of the mascarpone filling.
Spread the rest of the mascarpone mixture onto the Milanos and boom, you have tiramisu.
Sprinkle on your favorite chocolate shavings.
#SpoonTip: I like bittersweet chocolate for this recipe.
Cover with plastic wrap and refrigerate for at least 2 hours so that all the flavors get comfy with each other.
Serve it up and enjoy!