Cereal Milk Tiramisu with Caramelized Cornflakes

Ingredients

• 3 cups milk
• 2 cups cornflakes
• 2 tablespoons sugar

• 1 cup heavy cream, chilled
• 1 cup mascarpone cheese, room temperature
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 cup brewed coffee, cooled

• 2 cups cornflakes
• 1 cup granulated sugar
• 2 tablespoons butter, melted
• 1 teaspoon salt

Method

1. 01
   To make the cereal milk, combine milk and cornflakes in a bowl. Let sit for 20 minutes, then strain through a fine-mesh sieve, pressing on the cornflakes to extract as much liquid as possible. Stir in sugar until dissolved.
2. 02
   For the mascarpone mixture, whip the heavy cream to soft peaks in a large bowl. In another bowl, mix mascarpone, powdered sugar, and vanilla until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined.
3. 03
   Dip each ladyfinger quickly into the brewed coffee, ensuring they are soaked but not soggy.
4. 04
   In a 9x9 inch dish, arrange a layer of coffee-soaked ladyfingers. Spread half of the mascarpone mixture over the ladyfingers.
5. 05
   Repeat with another layer of coffee-soaked ladyfingers and the remaining mascarpone mixture. Cover and refrigerate for at least 3 hours or until set.
6. 06
   To prepare caramelized cornflakes, preheat the oven to 300°F (150°C). Toss cornflakes with sugar, melted butter, and salt. Spread evenly on a baking sheet and bake for 10 minutes until golden and crisp. Let cool.
7. 07
   Just before serving, top the tiramisu with caramelized cornflakes for a crunchy finish.