• Serena Di Sabatino

Cerealmisù

Updated: Apr 13

#TBT I made this Cerealmisù probably 2 months ago for a dinner with my friends, but it looked so "Christmassy" that I've decided to share it now 😅

I know, I know I'm Italian and this is not a traditional Tiramisù. I know.

In fact, it's even better because it's a Cerealmisù 😂😊

This dessert has all the usual components of a Tiramisù (Savoiardi/ladyfingers, coffee, mascarpone, eggs and cocoa powder) plus a crunchy bottom made with Kellogg's Coco Pops, Nutella and milk.

Well, what else can I say ? It was delicious.

And I miss dinners with my friends 😔

If you want to make it too you can check out the recipe below!!



INGREDIENTS:


--- CHOCOLATE CRISPY CRUST ---


--- FILLING ---

  • 250g mascarpone cheese

  • 2 eggs

  • 50g granulated sugar

  • 2 gelatine leaves (4g)

  • Ladyfingers

  • espresso coffee

--- TOPPINGS ---



DIRECTIONS:

  1. Cover a 18cm springform pan with parchment paper.

  2. Make espresso (about 2 tiny cups) coffee and leave it aside to chill.

  3. Place the gelatine leaves in a small amount of cold water and let it soak for about 15 minutes.

  4. In a bowl mix together Nutella, milk and Kellogg's Coco Pops until uniform; press it into the bottom of the pan to create the cheesecake crust.

  5. Let it rest in the freezer while making the filling.

  6. Separate the egg whites from the yolks. In a bowl beat the egg whites with half of the sugar until stiff. Leave it aside.

  7. In an another bowl beat the egg yolks with the remaining sugar with an electric mixer until light and foamy; add mascarpone cheese and keep beating until creamy.

  8. Leave the beater and add the egg whites with a spatula.

  9. Heat up a few spoons of this cream on the stove and dissolve the gelatine (after squeezing out its water) in it. Allow to cool to room temperature before mixing it with a few spoons of the mascarpone cream; then pour it inside the prepared filling and mix.

  10. Assemble the cheesecake: remove the crust from the freezer and pour half of the cream on top of it; soak a few ladyfingers in the coffee and place them on the cream in a radial pattern (see the pictures below); cover them with the rest of the cream.

  11. Even with a spatula, garnish the center with a star made of ladyfingers and Kellogg's Coco Pops and place in the fridge to set for at least 5 hours.

  12. Cover the surface with cocoa powder and serve.

  13. Enjoy :)




RECIPE NOTES:

  • Do not soak the ladyfingers for too long in the coffee otherwise they are going to be too soft when serving.

  • I suggest to use a piece of parchment paper to cover the star before covering the surface with cocoa powder.


RECIPE CARD:





If you make it let me know! :)




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