Crispy Cereal Milk Tiramisu with Espresso Marsala Layers

Ingredients

• 2 cups cornflakes, crushed
• 2 cups whole milk
• 1 cup granulated sugar
• 1 teaspoon salt

• 1 cup espresso, brewed
• 1 cup Marsala wine
• 1 cup granulated sugar

• 1 cup mascarpone cheese, softened
• 1 cup heavy cream, whipped to soft peaks
• 1 cup powdered sugar, sifted

• 24 pieces ladyfingers
• 2 tablespoons unsweetened cocoa powder, sifted

Method

1. 01
   Preheat the oven to 300°F (150°C). Spread the crushed cornflakes on a baking sheet and toast for 15 minutes until golden and crispy.
2. 02
   In a large bowl, combine the toasted cornflakes with whole milk, sugar, and salt. Allow to steep for 20 minutes, then strain through a fine-mesh sieve, pressing down on the cereal to extract the milk. Discard the cereal solids.
3. 03
   For the Marsala espresso mixture, combine brewed espresso, Marsala wine, and sugar in a shallow dish. Stir until the sugar dissolves completely.
4. 04
   In a separate bowl, blend the softened mascarpone cheese with the powdered sugar until smooth. Gently fold in the whipped cream until fully incorporated.
5. 05
   Dip each ladyfinger briefly in the Marsala espresso mixture, ensuring they are soaked but not soggy. Arrange a layer of soaked ladyfingers in the base of a rectangular dish.
6. 06
   Spread half of the mascarpone mixture over the soaked ladyfingers, smoothing the surface with a spatula.
7. 07
   Pour a thin layer of cereal milk over the mascarpone, allowing it to seep through slightly.
8. 08
   Repeat the layers with the remaining ladyfingers, mascarpone mixture, and a final drizzle of cereal milk.
9. 09
   Dust the top with sifted cocoa powder. Cover and refrigerate for at least 4 hours or overnight for the flavors to meld.
10. 10
    Slice and serve chilled, optionally garnished with additional toasted cornflakes for extra crunch.