Ingredients
MILK
- 1 ¼ cups (300 ml) milk
- 2 tbsp Kinder Bueno spread
FILLING
- Slightly over 1 cup (245 ml) heavy whipping cream
- 2 cups (500 g) mascarpone cheese, room temperature
- Slightly over ½ cup (130 g) cream cheese, full-fat, room temperature
- 1 cup (245 g) Kinder Bueno spread or hazelnut spread
- 1/3 cup (45 g) powdered sugar
ASSEMBLE
- 14 ladyfingers, bottom layer
- 2 happy hippos, chopped
- 14 ladyfingers, middle layer
DECORATE
- Slightly over 2/3 cups (200 g) kinder spread
- 2 tbsp chopped hazelnuts
- 9 happy hippos
Instructions
- Start by preparing the milk mixture to soak the ladyfingers in. Warm up 1 ¼ cups (300 ml) of milk and add 2 tbsp Kinder Bueno spread. Mix until all incorporated.
- Prepare the filling. Start by whipping slightly over 1 cup (245 ml) heavy whipping cream until it reaches medium peaks. Use a whisk or stand mixer.
- In a mixing bowl, combine 2 cups (500 g) room temp mascarpone cheese, slightly over ½ cup (130 g) full-fat room temperature cream cheese. Use a hard spatula to work both ingredients. Add 1 cup (245 g) of Kinder Bueno spread and combine 1/3 cup (45 g) powdered sugar, and sift it over the rest of the ingredients.
- Fold in the heavy whipping cream until just incorporated.
- Assemble the happy hippo tiramisu. We are using an 8-inch 20 cm square pan with a removable bottom. Start by soaking 14 ladyfingers in the milk mixture, and place them all at the bottom of the pan. Add half of the tiramisu filling and smooth it out. Chop 2 happy hippos (or more!) and sprinkle them.
- Soak 14 ladyfingers for the middle layer. Top it with the rest of the filling and smooth it out. Refrigerate for at least 8 hours, best overnight.
- Melt slightly over 2/3 cups (200 g) of Kinder Bueno spread in the microwave, in 10-15 second intervals, stirring each time to avoid burning. Pour the spread over the chilled tiramisu and tilt the pan around so it spreads all over the top. Place 2 tbsp of chopped hazelnuts on the edges and 9 happy hippos.