Kinder tiramisu

A delicious no-bake Kinder Tiramisu dessert. Made with our favorite childhood chocolates, kinder buenos. This recipe is coffee-free.

We have shared a different version of this kinder bueno tiramisu in the past, made with layers of biscuits and kinder buenos. This recipe has ladyfingers and a delicious and rich filling.

We all love an easy no-bake recipe, and this one is the perfect one for any celebration or to enjoy. It takes no effort and no time.

We are posting a recipe every day for the rest of the year, and today was a full-on baking day. We made sea salt caramel cookies, Kinder tiramisu, Raffaello tiramisu, and a failed croissant recipe that we will try again until we nail it!!

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• Ladyfingers: also known as savoiardi, are sweet sponge biscuits perfect for many desserts.
• Kinder Bueno spread: you can find it at many stores as a white chocolate hazelnut spread. There’s not an official spread from the same brand, but they are very similar to the taste of a Kinder Bueno.  
• Milk: Instead of coffee for this recipe, we are going to be using milk mixed with the Kinder spread. It makes it perfect for dipping, adding the right flavor to the tiramisu.
• Mascarpone cheese: like any traditional tiramisu, we are using mascarpone; you can substitute it for cream cheese, but the flavor will not be the same.
• Cream cheese: needed to achieve the right consistency.
• Heavy whipping cream: We will whip it until it reaches medium peaks. Make sure it has a minimum of 35% of fat content.
• Powdered sugar: also known as icing sugar, it’s a fine, smooth type of sugar. You can make it yourself by blending granulated sugar in a blender until fine.
• Milk Kinder Bueno: we are using it to decorate the Kinder tiramisu.
• Hazelnuts: chopped hazelnuts for the perfect crunch.

Ladyfingers

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Kinder bueno hazelnut

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kinder bueno spread

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Milk

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mascarpone

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Cream cheese

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Heavy whipping cream

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Powdered sugar

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Chopped Hazelnuts

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Mascarpone and cream cheese

In a traditional tiramisu recipe, you should only use mascarpone cheese. When you mix it with the eggs, it has a creamy and nice texture. But for this recipe, we are not using eggs.

It doesn’t have the same result when you mix it only with the whipped cream; it turns into a grainy texture and not so smooth. Adding a little bit of cream cheese changes the texture to a perfect creamy tiramisu. It doesn’t affect the flavor, only the texture.

What’s so special about this Kinder tiramisu

• The delicious layers of soaked ladyfingers
• A creamy and delicious tiramisu filling
• Crunchy hazelnuts
• Sweet Kinder Bueno to decorate
• It’s so easy to prepare, and you don’t even need to use an oven.

Does a Kinder tiramisu need gelatin?

No! This dessert will set on its own without the need for gelatin. We normally avoid using gelatin in most of the desserts we create because we know not everyone likes to use it, can’t find it, or can’t eat it.

Preparing desserts without gelatin is easier than you think; it’s all about the ingredients you use, the method, and the chilling time.

1. Use the right technique: avoid overmixing the texture with a whisk. We like to use a wooden spatula to gently fold in or work the ingredients.
2. Kinder spread will solidify slightly as it cools.
3. We don’t use liquid cream; we use heavy whipping cream at 35% fat whipped to medium peaks.
4. Use full-fat products; avoid using any light, low-fat products.

Best tips to make a kinder tiramisu

This recipe is already very easy to make, but if I give you some tips, it will be even easier.

• When you prepare the milk mixture, it is very important that you heat both the spread and the milk over low heat on the stove. Make sure the spread melts completely, and both get infused.
• Don’t overmix the Kinder Tiramisu filling. Mascarpone curdles when it’s overmixed.
• When you whip the heavy whipping cream to medium peaks, use a clean and dry bowl. Don’t over-whip the cream, as when you fold it into the mascarpone mixture, it will continue whipping; it would curdle the tiramisu if over-whipped.
• Make sure not to don’t skip the chill time. It needs to stay from 8 hours to overnight in the fridge, or if needed for the same day, 4-5 hours in the freezer.  
• If you can’t find kinder spread, you can make it yourself. Mix melted white chocolate, vegetable oil, and hazelnut butter. We will share a recipe soon with exact measurements.

Don’t try to remove the tiramisu from the pan before it has set. This will cause the dessert to collapse. You can use any pan shape you want. For this recipe, we are using a square pan, but anything you like works.

Recipe elaborations and order!

• Prepare the milk mixture
• Whip the cream to medium peaks
• Prepare the tiramisu filling
• Build the kinder tiramisu
• Refrigerate
• Decorate

This recipe doesn’t have many steps, which makes it a very easy no-bake dessert to prepare.

Prepare a kinder tiramisu.

Start by warming up together the milk and the Kinder spread until smooth. Allow it to cool down slightly.

Whip the cream using a stand mixer until it reaches medium peaks.

In a separate mixing bowl, combine the rest of the ingredients. Fold in the whipped cream.

Assemble the tiramisu. Start with a layer of soaked ladyfingers, half of the mascarpone filling, another layer of ladyfingers, and the rest of the mixture. Smooth the top and refrigerate.

Decorate.

Whipped cream to medium peaks

You can achieve it using different equipment. A whisk, an electric hand whisk, or a stand mixer. I normally always use a stand mixer as it’s easier and quicker. It takes less than 5 minutes.

Soft peaks: In this stage, it’s very creamy and barely holds its shape. This is great when you know you are going to be stirring it a lot in a recipe to avoid overmixing.

Medium peaks: This is exactly what we are looking for in this recipe to make sure it can hold its shape and have the right texture. The cream holds its shape well, but the tips curl slightly.

Stiff peaks: this is the point where the cream holds its shape straight without flopping.  

After stiff peaks, you would be closer to making butter.

It’s very easy to go from one stage to the other, so it’s very important to always keep an eye on the cream when it’s whipping, this way we can avoid starting from zero.

If by any chance you reached the stiff peaks point in this recipe, here is what you can do to reverse it.

How to fix overmixed heavy cream

Over-whipped cream can be fixed only at the medium peaks or stiff peaks point; after that, there’s no point of return. It has happened to everyone: you get distracted for a second, and the cream goes from medium peaks to stiff.

• Option 1. Remove about ¼ part of the cream and warm it up until it turns liquid. Slowly fold it into the whipped cream.
• Option 2. Add heavy whipping cream that has not been whipped. I’d recommend starting from ¼ part of the total weight of the cream you have whipped and going from there.
• Option 3. Combine both options.

You mustn’t whisk the cream anymore, and you only use a spatula to slowly and carefully fold the cream.

You will need the following tools!

• Mixing bowls: have different-sized mixing bowls.
• Whisk, electric hand whisk, or a stand mixer: needed to whip the heavy whipping cream.
• Spatula: work the rest of the ingredients and fold in the cream.
• Pan: needed to warm up the milk with the spread. You can also do it in the microwave instead.
• Square pan: We are using a detachable square pan that measures about 8 inches / 20cm. If you are using a square pan without a detachable bottom, make sure to line the pan with parchment paper so you can pull on the sides to easily remove it.

shop the tools here!

Mixing bowls

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Whisk

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Stand mixer

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Our place small pan

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Removable bottom square pan

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How to serve a kinder tiramisu

This kinder dessert needs to be served cold. If it gets warm, it will melt and collapse. You must keep it always refrigerated, as it’s not made to stay outside of the fridge for long periods.

Storing tips

As mentioned before, it must always be refrigerated. Keep it in the fridge in a food-safe container for up to 3-4 days. After 4 days, I don’t recommend eating any dessert made with dairy, as it can easily go bad. You need to start counting from the day you started the recipe, not when you finished it.

Freeze this tiramisu:

This tiramisu can be frozen, but it can change the texture slightly. It can be frozen whole or in portions, depending on what you want.

Freeze whole: keep the tiramisu in the same pan or on a plate, and carefully wrap it with aluminum foil. Put it inside a freezer-safe large container that can fit the whole cake.

Freeze in servings: cut into 9 (recommended servings) and place them separately in a prepared tray with parchment paper. Freeze for 2-5 hours until slightly frozen, and then place them inside a freezer-safe bag. To be extra safe, place the bag inside a freezer-safe container.

Make sure to add the name of the food (kinder tiramisu) and the date of the day you made this tiramisu. They can be stored safely in the freezer for up to 3 months if stored in the right container and conditions.

That’s the whole recipe, all the tips, and everything I know that can help you prepare this delicious dessert! If you try this recipe, you can leave us a review by selecting as many stars as you think this recipe deserves and adding a small comment. All reviews help us a lot, thank you so much for trusting us with your recipes!

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