Crackling Cereal Milk Tiramisu with Espresso Drizzle

Ingredients

• 3 cups whole milk
• 2 cups cornflakes
• 1 cup sugar
• 1 teaspoon salt

• 1 cup heavy cream, whipped to stiff peaks
• 8 ounces mascarpone cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 24 pieces ladyfingers

• 1 cup freshly brewed espresso
• 2 tablespoons sugar

Method

1. 01
   To prepare the cereal milk, combine whole milk and cornflakes in a large bowl. Let sit for 20 minutes to infuse the milk with cereal flavor.
2. 02
   Strain the milk through a fine-mesh sieve, pressing on the cornflakes to extract as much liquid as possible. Discard the soggy cornflakes.
3. 03
   Stir in sugar and salt into the strained milk until dissolved. Set aside.
4. 04
   In a large bowl, combine the mascarpone cheese, sugar, and vanilla extract. Beat until smooth and creamy.
5. 05
   Gently fold the whipped cream into the mascarpone mixture until fully combined. Be careful not to deflate the whipped cream.
6. 06
   Quickly dip each ladyfinger into the cereal milk, ensuring they are soaked but not soggy. Arrange a layer of soaked ladyfingers in the bottom of a 9x9-inch dish.
7. 07
   Spread half of the mascarpone mixture over the ladyfingers, smoothing the top with a spatula.
8. 08
   Repeat the process with another layer of soaked ladyfingers and the remaining mascarpone mixture.
9. 09
   For the espresso drizzle, combine the freshly brewed espresso with sugar until dissolved.
10. 10
    Drizzle the espresso sugar mixture over the top layer of the tiramisu.
11. 11
    Cover and refrigerate the tiramisu for at least 4 hours or overnight to set.
12. 12
    Before serving, sprinkle additional crushed cornflakes over the top for a crackling texture.