Pepperidge Farm Milano Tiramisu

By Eat More Chocolate Team      

April 15, 2015

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Coffee-soaked Milano cookies layered with a rich and creamy custard made with mascarpone cheese …then topped with even more Milano cookies!

  • Prep: 4 hrs 30 mins
  • 4 hrs 30 mins

    4 hrs 30 mins

  • Yields: 6-8 servings


In the bowl of a stand mixer fitted with a whisk attachment, combine the egg yolks and sugar. Whisk on high speed until thick and creamy. Add the mascarpone cheese and 1 tablespoon of the brewed coffee and whisk again until fully combined. Set aside.

Pour the remaining coffee into a small shallow bowl. One at a time, dip the Pepperidge Farm® Double Chocolate Milano® Cookies into the coffee for 5-10 seconds, allowing the cookie to absorb some of the coffee. Place the dipped cookies in the bottom of a small shallow baking dish or bowl filling the bottom of the dish in a single layer.

Spoon ⅓ of the mascarpone mixture over the single layer of cookies. Repeat – dipping the cookies in coffee, then laying the cookies on top of the mascarpone. Spoon another ⅓ of the mascarpone over the cookies, then finish with a final layer of coffee-dipped cookies and a top layer of the final ⅓ mascarpone.

Cover with plastic wrap and refrigerate for at least 4 hours (or overnight). 5. When ready to serve, cut remaining Milano cookies into large pieces and sprinkle over the top. Serve immediately.


6 egg yolks, coddled*

3 tablespoons granulated sugar

16 ounces mascarpone cheese

1½ cups strong brewed coffee

3 7.5 ounce packages Pepperidge Farm® Double Chocolate Milano® Cookies - 27 cookies for layering and the remaining for garnish